Some mornings or lunch time, I am so busy that I only have enough time to make my breakfast. Especially to prepare a meal that contains a protein.
The easiest one that I make is this recipe that I would like to share with you. And you can use a variety of different green vegetables that you have on hand fresh or frozen.
If you do not like or have Broccoli on hand, then use fresh or frozen Kale, Spinach, Bok Choy, Celery, Peeled Zucchini, Cabbage, Swiss Chard, and the list can go on.
And if you do not have lentils, and would like to keep plant based, they simply substitute with green peas as your protein.
It is a no fuss recipe that takes 5 minutes to throw into a pot, set to boil, and simmer for 20-30 minutes as you are getting ready.
I usually have some red split lentils in the pantry to create lots of different meals.
Vegan, Vegetarian, Plant-Based, Gluten Free, Dairy Free, Protein and Vegetable focused.
3-Ingredients Broccoli and Lentil Soup
Equipment
- Medium sized pot
- STOVE TOP
- Spoon
- 1/2 cup, 1 cup or 3 cups
- 1 Tbsp
Ingredients
- 3 cups filtered water
- 2 cups Broccoli fresh or frozen or 1-2 cups of any green vegetable fresh or frozen
- 1 tbsp Better than Bouillon or 1 Bouillon Cube I used plant based Better than Bouillon
- 1/2 cup Red split Lentils or any lentils that you have - rinse them well in a strainer.
Instructions
- Add all ingredients into a medium size pot, stir well, and bring to a boil. Turn down the heat to simmer the soup for 20-30 minutes.
- Add to a nice big bowl, or into a thermos for a hearty lunch