March- Broccoli Lentil Soup

March ended up being a long cold month, with no sign of Spring in sight.  A perfect match for comfort food and blended soups ended up being a stable for me for the majority March.  For me this nutrition-packed soup was essential following dental surgery.  Not only was I limited to pureed foods but I wanted to heal as quickly as possible and hoped to achieve this through nutrition.  Eating jello or drinking cans of Boost was out of the question, so my blender got quite the workout with an assortment of blended soups.

1 cup dried lentils
1 small onion, chopped
4 cloves of garlic, minced
5 cups vegetable broth
1/2 cup cilantro, chopped
1/4 cup parmesan cheese

Inspect lentils and remove any foreign bits.  Allow lentils to soak in water overnight.

Saute onion and garlic in either oil or butter until translucent.  Add vegetable broth and bring to a boil.  Add lentils and broccoli and simmer for approximately 30 minutes- once lentils become tender.  Remove from heat and add cilantro and parmesan cheese.   Blend soup using an immersion blender and serve.  If using a standard blender allow the soup to cool slightly first and use caution.  If soup seems too thick add some water or additional broth.  Enjoy!

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