Broccoli Lentil Soup

Name: Broccoli Lentil Soup
Yield: Yield: 6 to 8 servings.
Ingredients: 2 Tbsp fresh dill (or 1 tsp dried dill); 6 cups vegetable or chicken broth; 1 tsp soy sauce; ½ cup red lentils, rinsed and drained; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 Tbsp fresh lemon juice (or to taste); 2 Tbsp fresh dill (or 1 tsp dried dill); 1 large or 2 medium onions, cut in chunks; 1 Tbsp olive or canola oil; 1 Tbsp olive or canola oil; 2 or 3 carrots, cut in chunks; 2 medium potatoes, cut in chunks; 1 large bunch broccoli (3 to 4 cups, cut up); 6 cups vegetable or chicken broth

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This nutritious, low-fat soup is a terrific way to sneak some fiber into your day!

Ingredients

2 Tbsp fresh dill (or 1 tsp dried dill)
1 large or 2

Vegan
Soup

Method

Steel Blade: If using fresh dill, process until minced, about 10 seconds. Remove from bowl and set aside.

Process onion with quick on/off pulses, until coarsely chopped. Heat oil in large saucepan and sauté onion on medium-high heat for 5 to 7 minutes, until golden.

Chop carrots and potatoes with quick on/off pulses; add to pan. Chop broccoli with quick on/off pulses. Add