BROCCOLI AND RED LENTIL DETOX SOUP #diet #weightloss

I don't have the foggiest idea what broccoli is considering, yet I slashed it and bubbled it with red lentils and it was scrumptious.

In the event that you don't – don't anticipate supernatural occurrences. I may almost certainly complete 5 burpees in succession, however I can't make broccoli have an aftertaste like lasagna. In any case, if its all the same to you, or even like broccoli – you'll presumably adore this soup.

This soup is flawless in case you're searching for some light, yet fulfilling detox supper (or lunch). You can change the flavors just as you would prefer – it wasn't unreasonably hot for me, however everybody is unique.

Likewise, I don't utilize stock for soups. Before you feign exacerbation, brace yourself for what I'm about to tell you: it works! Be that as it may, on the off chance that you feel you'd like to add your vegetable stock to this soup and don't believe the formula like this – you can do it. It will most likely include much more flavor. With every one of the flavors however – I'm certain you'll like the formula like this too. To wrap things up: this soup is extraordinary for spending other remaining vegetables, so utilize this chance.

Also Try Our Recipe : creamy garlic shrimp with parmesan (low carb)

Ingredients

• 1 medium onion
• 1 garlic clove
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/3 tsp ground cardamom (optional)
• 1.5 cups broccoli
• 1/2 cup red lentils
• some mint leaves (5-10)
• some cilantro (optional)
• 1 red chili pepper (optional!)
• 2 tbsp olive oil

Instructions

1. Soak lentils for 30min-1h. Prepare the rest - peel garlic and onion, wash herbs and vegetables and chop broccoli, onion, chili (optional), cilantro (optional), mint leaves.
2. In a small cooking pot add 1tbsp olive oil and sautee the garlic and onions at medium-high for about 1 min. Add the spices (turmeric, ginger, cumin and opt. cardamom). Stir and add "a sip" of water, so that the spices don't burn.
3. Stir again and add chopped broccoli, lentils, 1/2 tsp salt (approx. I'm still struggling with measuring salt, I usually pinch) and 2-3 cups of water (so that everything is covered).
4. Cover everything with the lid and cook for 8-10 min until lentils are tender and everything else is cooked.
5. Add the herbs (mint and optionally cilantro). Take off heat.
6. With your hand blender blend the soup. I didn't blend all the way through as I like soups chunky. If you'd like - blend all the way through until smooth (won't affect taste, just texture). Add 1 more tbsp olive oil and stir in. Salt to taste, add water if too thick (shouldn't be).
7. Optionally: Slice red chilli pepper and add at the end.
8. Serve hot and if you'd like top with some hot paprika flakes and cumin.

For more detail : bit.ly/30wXCW1

Read More Our Recipe : ROASTED PARMESAN BROCCOLI