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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
  • 2tbsp
    Vegetable oil
  • 1
    onion finely chopped
  • 1
    garlic clove, crushed or grated
  • 1
    red chilli, deseeded and finely chopped
  • 1 tsp
    ground turmeric
  • 1 tsp
    garam masala
  • 200g
    red split lentils
  • 1.3L
    reduced salt vegetable stock
  • 1/2
    lemon, juiced
  • 3 x 67.5 ml
    Benecol Original Yogurt drinks
  • 150g
    long-stemmed broccoli, cut into large pieces
  • 1tsp
    vegetable oil
  • 1tsp
    cumin seeds
  • 1tsp
    mustard seeds
  • 1 tsp
    corainder seeds
  • 1 tsp
    dried red chilli flakes
  1. 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.
  2. 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
  3. Stir in the lentils. Pour in the stock, reduce the heat and gently simmer for 20 minutes until the lentils start to break down.
  4. While the lentils cook, make the spicy broccoli. Place the broccoli in an oven proof dish, drizzle with vegetable oil and toss to combine
  5. 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.
  6. Return to the lentil soup, add the Benecol Original Yogurt drinks, stir well, and bring back up to temperature, do not boil
  7. Stir through the lemon juice.