Oh She Glows' Energizing & Spicy Broccoli Dal
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 366.0
- Total Fat: 3.0 g
- Cholesterol: 5.0 mg
- Sodium: 2,360.7 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 15.8 g
- Protein: 25.7 g
View full nutritional breakdown of Oh She Glows' Energizing & Spicy Broccoli Dal calories by ingredient
Introduction
Prepare yourself for a spicy, incredibly delicious, creamy Broccoli soup with an Indian flare. Despite what I anticipated, the soup does not have a strong ‘broccoli’ taste at all. It is very mild and barely detectable.Adapted from Vegan Yum Yum Cookbook. Prepare yourself for a spicy, incredibly delicious, creamy Broccoli soup with an Indian flare. Despite what I anticipated, the soup does not have a strong ‘broccoli’ taste at all. It is very mild and barely detectable.
Adapted from Vegan Yum Yum Cookbook.
Number of Servings: 2
Ingredients
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1 cup red lentils, uncooked (masoor dal)
2/3 cup sweet onion, chopped finely
1 tsp ground cumin
2 tsp mustard seeds
2 tbsp extra virgin olive oil (omitted)
4 1/2 cups chopped fresh broccoli (shaved stems and florets)
4 1/2 cups vegetable broth (I used low-sodium)
Kosher salt, to taste
2 cups almond milk (skim used)
2 tbsp fresh lemon juice + lemon wedges for garnish
1 tsp red pepper flakes
1 tsp + 1/4 tsp Garam Masala
1 tsp tumeric
Directions
Heat large pot over medium heat. Add in the uncooked lentils, chopped sweet onion, cumin, and mustard seeds. Cook on low-medium heat for about 6-9 minutes until the mixture begins to sizzle and the mustard seeds begin to pop a bit. Be careful not to burn this mixture and reduce heat if necessary. The lentils will have softened very slightly, but will remain quite firm.
While this mixture is cooking, take your rinsed broccoli and peel a stem or two with a veggie peeler. Roughly chop the stem. Roughly chop the florets until you have about 4 1/2 cups of broccoli. Place the chopped stems and florets into a food processor and process until very fine.
Now add the broccoli and broth into pot. Stir well. Add kosher salt to taste; start by adding just a small amount of salt. Cover and cook this mixture on low for 20 minutes, checking it frequently and adding extra water if necessary.
After about 20 minutes or so, add in the almond milk, lemon juice, turmeric, garam masala, red pepper flakes, and additional salt (to taste) if necessary.
Cook on low for another 10 minutes. You can add a bit of water if it thins out too much.
Adjust seasonings and serve immediately garnished with paprika and lemon wedges.
Makes 4-5 cups.
Makes 2 (large) servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ARISU_2.
While this mixture is cooking, take your rinsed broccoli and peel a stem or two with a veggie peeler. Roughly chop the stem. Roughly chop the florets until you have about 4 1/2 cups of broccoli. Place the chopped stems and florets into a food processor and process until very fine.
Now add the broccoli and broth into pot. Stir well. Add kosher salt to taste; start by adding just a small amount of salt. Cover and cook this mixture on low for 20 minutes, checking it frequently and adding extra water if necessary.
After about 20 minutes or so, add in the almond milk, lemon juice, turmeric, garam masala, red pepper flakes, and additional salt (to taste) if necessary.
Cook on low for another 10 minutes. You can add a bit of water if it thins out too much.
Adjust seasonings and serve immediately garnished with paprika and lemon wedges.
Makes 4-5 cups.
Makes 2 (large) servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ARISU_2.