Energizing Broccoli Dal

This recipe was adapted from an adaptation of a recipe found in Vegan Yum Yum Cookbook.  Don't you just love that about cooking and baking?  Find something you like and make it something you love!  Anything goes.  Anyway, we absolutely loved this!  Pretty much a soup filled with goodness and the most amazing color!  I could not get a good picture of it with my lovely kitchen lighting so if you want to know how pretty the color is you're just going to have to make it yourself!  And I hope you do!  Even my baby went crazy for this!  This makes a very large pot so if you are cooking for just a few then you might want to half the recipe.  However, leftovers are great!

Energizing Broccoli Dal

2 cups red lentils, uncooked (masoor dal)

1 cup sweet onion, chopped finely

2 tsp. ground cumin

2 tbsp extra virgin olive oil

6 cups chopped fresh broccoli (shaved stems and florets)

8 cups vegetable broth or water with bouillon

Kosher salt, to taste 

2 cups almond milk, unsweetened/unflavoured (or milk of choice)

2 tbsp fresh lemon juice + lemon wedges for garnish

1 tsp. red pepper flakes (I left out because of the non-spicy people in my family)

2 tsp. Garam Masala (a spice used in Indian cuisine which consists of cumin, black pepper, cinnamon, cloves, coriander, cardamom)

2 tsp. Turmeric (this is what makes the lovely color people...please don't leave it out!)

Paprika, to garnish, optional

In large soup pot, heat oil over medium heat.  Add uncooked lentils, chopped onion, and cumin.  Cook on low-medium heat until the mixture begins to sizzle.  Be careful not to burn.  The lentils will be slightly softened, but still quite firm.

While this mixture is cooking, take your rinsed broccoli and roughly chop. Use the stems!  Place chopped stems and florets into a food processor and process until very fine.  (I ended up with two food processor bowls full of broccoli!)

Place the broccoli and 8 cups vegetable bouillon into the soup pot with the lentils and onions.  Stir well.  Add salt to taste.  Cover and cook this mixture on low for 20 minutes.  Check to make sure liquid is ok.  Add more water if necessary.

After 20 minutes, add in the almond milk, lemon juice, turmeric, Garam Masala, red pepper flakes, and any additional salt if necessary.  Cook on low for another 10 minutes.  Serve immediately garnished with Paprika and lemon wedges if desired.