Red Lentil Dhal Soup with Indian Spiced Broccoli
This lovely vegetarian dhal brings a lot of flavour to your day. In addition each portion contains your daily cholesterol lowering effect. Enjoy!
serves 4
Gluten free and vegetarian
Preparation time
Over 30 min Ingredients
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2tbspVegetable oil
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1onion finely chopped
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1garlic clove, crushed or grated
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1red chilli, deseeded and finely chopped
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1 tspground turmeric
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1 tspgaram masala
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200gred split lentils
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1.3Lreduced salt vegetable stock
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1/2lemon, juiced
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3 x 67.5 mlBenecol Original Yogurt drinks
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150glong-stemmed broccoli, cut into large pieces
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1tspvegetable oil
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1tspcumin seeds
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1tspmustard seeds
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1 tspcorainder seeds
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1 tspdried red chilli flakes
Method
- Heat the vegetable oil in a pan over medium-high heat and add the onion. Cook the onion, stirring from time to time, for 5-8 minutes until it is soft.
- Add the garlic, ginger and red chili, and cook for 1 minute before adding the turmeric and garam masala and cooking for another 30 seconds to release the aromas
- Stir in the lentils. Pour in the stock, reduce the heat and gently simmer for 20 minutes until the lentils start to break down.
- While the lentils cook, make the spicy broccoli. Place the broccoli in an oven proof dish, drizzle with vegetable oil and toss to combine
- Sprinkle with the mustard seeds, cumin seeds, coriander seeds and chili and bake in the oven for 15 minutes until the broccoli is
cooked through and crispy on the edges. - Return to the lentil soup, add the Benecol Original Yogurt drinks, stir well, and bring back up to temperature, do not boil
- Stir through the lemon juice.
