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    Home » daal

    Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

    Published: Nov 29, 2016 · Modified: Jan 9, 2019 by Richa 33 Comments

    Jump to Recipe   Print Recipe

    Brown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe.

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    Brown Lentil Soup with Broccoli, Fenugreek seeds and black pepper. Warming Winter soup with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Dal Recipe | VeganRicha.com

    If you haven’t noticed yet, we love Indian brown lentils over here. Dals can be made in several ways with the lentils and different spices, a combination of lentils, pulses, veggies and such. 

    This soup came about from my Sri lankan Lentil Coconut curry. The fenugreek seeds add a complex flavor to the soup. Fenugreek seeds are also known to help digestion, slow down absorption of sugar, and reduce inflammation. The whole seeds and ground up with black pepper, turmeric, coriander and cinnamon and used to flavor the soup. Cook lentils of choice and add the spices and veggies and simmer. Warming, pleasing and so good. Make this Dal Soup and serve as is with crackers, flatbread, or over rice or other cooked grains. 

    Brown Lentil Soup with Broccoli, Fenugreek seeds and black pepper. Warming Winter soup with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Dal Recipe | VeganRicha.com

    There are probably 200 recipes of some kind of Lentil soup or Dal on the blog. Pulses for the win! From the recent recipes, try the Chana Dal Veggie Soup, Lentil Chard Dal, arestaurant style Punjabi Dal Fry (video recipe). Mom’s Sabut Masoor – or Brown Lentil Soup. Make the dal into a meal by cooking grains with it like this Brown Rice and Lentil soup, or Mung Bean Brown rice Kitchari.  Often the different lentils and beans can be used interchangeably for variation (adjust water and cooking time depending on the lentil or bean). Brown or Green Lentils and whole green Mung beans can be used interchangeably without much change in cook time. Split peas, Chana Dal, Toor Dal substitute each other easily. Red lentils can be subbed with petite yellow lentils- Moong Dal(will take 5 -10 mins longer). 

    If you make this soup or any other from the blog, do tag me on social media (Instagram) or comment below. I love to hear your experiences!

    Note: Fenugreek in large amounts (supplements, capsules) might have side effect of inducing labor in pregnant women. In food it is used in very low amounts for flavor. Please consult your doctor for safe amounts for you if you are pregnant. 

    Brown Lentil Soup with Broccoli, Fenugreek seeds and black pepper. Warming Winter soup with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Dal Recipe | VeganRicha.com


    Video: Subscribe to my youtube channel.

    Recipe Card

    Brown Lentil Soup with Broccoli, Fenugreek seeds and black pepper. Warming Winter soup with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Dal Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    5 from 13 votes

    Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

    Brown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Soup
    Cuisine: fusion, Gluten-free, Vegan
    Servings: 2
    Calories: 246kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (96 g) lentils wash and soak for 10 mins
    • 2 cups (473.18 ml) water
    • 1 tsp oil
    • 1/2 tsp (0.5 tsp) mustard seeds
    • 1/2 (0.5) medium red onion chopped
    • 3 cloves of garlic chopped
    • 1 hot green chile like Serrano chopped
    • 1/2 tsp (0.5 tsp) coriander powder or seeds
    • 1/2 tsp (0.5 tsp) black peppercorns or use 1/2 tsp freshly ground black pepper
    • 1/3 tsp (0.33 tsp) fenugreek seeds or powder
    • 1/4 (0.25) or more tsp cayenne
    • 1/4 tsp (0.25 tsp) cinnamon
    • 1/2 to 1 tsp turmeric
    • 1/2 (0.5) green bell pepper chopped small
    • 1 large tomato chopped
    • 1/2 tsp (0.5 tsp) or more salt
    • 3/4 cup (177.44 g) small florets of broccoli
    • cilantro and lemon for garnish

    Instructions

    • Cook the lentils: Drain the lentils that have been soaking, and add to a pressure cooker/Instant Pot or Saucepan with water.
    • Pressure Cook: Close the lid and cook for 11 to 12 minutes at high pressure setting. (Or 2 whistles over high heat, them simmer for 8 minutes over low heat). Let the pressure release naturally.
    • Saucepan: Partially cover and cook over medium heat for 20 minutes. Reduce heat to medium-low and simmer for 10 minutes, or until tender.
    • Meanwhile, heat oil in a skillet over medium heat. When hot, add mustard seeds and wait for them to start sputtering. (A few seconds if the oil is hot enough).
    • Add onion, garlic, chile and cook until translucent. About 5 minutes. Stir occasionally.
    • Meanwhile, grind all the spices together in a small blender, spice grinder or mortar and pestle. Add to the skillet. Mix and cook for a minute.
    • Add tomatoes and bell pepper and a splash of water and cook until tomatoes are tender. 4 to 5 mins.
    • Add this to the simmering lentils. Use a bit of water to swirl around on the skillet to pick up any leftover spices and add to the simmering lentils. (Alternatively, if you have cooked lentils, add the lentils to the skillet. Add water if needed to adjust consistency).
    • Add salt and broccoli and bring to a boil over medium heat. Continue to cook for 2-3 mins. Taste and adjust salt and heat. Add more water if needed or simmer longer for desired consistency. Cover and let sit for another 2 mins before serving. Garnish with cilantro and lemon if needed. I also often use coconut shreds and cayenne/pepper flakes for garnish. Serve as soup or over rice/quinoa.

    Video

    Notes

    Nutrition is 1 of 2 generous serves

    Nutrition

    Nutrition Facts
    Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper
    Amount Per Serving
    Calories 246 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 615mg27%
    Potassium 822mg23%
    Carbohydrates 40g13%
    Fiber 17g71%
    Sugar 5g6%
    Protein 15g30%
    Vitamin A 835IU17%
    Vitamin C 69.2mg84%
    Calcium 71mg7%
    Iron 4.7mg26%
    * Percent Daily Values are based on a 2000 calorie diet.

    Brown Lentil Soup with Broccoli, Fenugreek seeds and black pepper. Warming Winter soup with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Dal Recipe | VeganRicha.com

    Holiday Season and Giving Tuesday today. That means this month we will feature some of the awesome work done by Amazing People. Every year we support some fabulous organizations with the blog and book earnings.

    One of the organizations wer are starting to support this year through HAI is BAWS Nepal. They are a small organization working to help animals esp street dogs and cats and also educate people about living in harmony with them. 

    Another organization we are supporting this year through HAI, is WRRC Bangalore. Working to make larger sanctuary areas and raising funds to rescue and rehab temple and circus elephants, who after decades(40 to 50 years) of living in tiny windowless enclosures, constant abuse, torture, and long working hours at temples and circuses, are finally seeing freedom. Its so amazing to see their eyes not filled with fear anymore. 

    WRRC Elephants

    Locally, we support some animal rescues, dog rescues esp Old Dog Haven, who rescue and provide happy and restful refuge to senior pets. Also, local vegan business Seattle Cookie Counter is currently raising funds to keep their shop open. Vegan shops mean easier choices to be able to eat anything in that shop and support vegan people and a vegan company!

    Happy Holidays!

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    1. Shell

      May 01, 2023 at 1:00 pm

      5 stars
      This was amazing! Does it freeze well also?

      Reply
      • Vegan Richa Support

        May 05, 2023 at 9:08 am

        yay! yes it does 🙂

        Reply
    2. Brooke

      April 23, 2022 at 5:36 pm

      5 stars
      Delicious! We made this for dinner as we were wanting a nutritious whole food dinner, and, boy oh boy this hit the spot. We used sprouted lentils which cut down the cooking time and added three chilli peppers for added heat.
      Thanks for your amazing recipes Richa!

      Reply
      • Vegan Richa Support

        April 26, 2022 at 8:26 am

        awesome! ❤️❤️

        Reply
    3. Ruth Merrill

      October 27, 2021 at 5:09 pm

      5 stars
      Warming from the inside out, flavorful with a rich taste.

      Reply
      • Vegan Richa Support

        October 29, 2021 at 12:32 pm

        ❤️❤️❤️❤️

        Reply
    4. michelle pederson

      December 06, 2020 at 4:54 pm

      5 stars
      Great way to use broccoli!! Thanks for the recipe. I think i will try it w ghee next time.

      Reply
    5. Logan

      November 12, 2019 at 3:50 pm

      I just took my first bite and couldn’t wait to comment! What an INCREDIBLE soup. Temps just hit below freezing in my area, and this soul-warming soup is just what I needed. Love the spice profile, and love that it uses minimal oil! And on top of that, it’s easy to throw together from pantry ingredients and leftover veggies?! I’ll be remaking this one for sure.

      Reply
      • Richa

        November 12, 2019 at 5:16 pm

        Awsome! i love the warming spice profile too!

        Reply
    6. Erin

      July 29, 2018 at 10:00 pm

      5 stars
      I made this for the first time today and it was amazing! I didn’t use too much water, just used splashes now and then to make it more of a curry consistency rather than a soup. Paired with quinoa. Adding this to my rotation for sure! (Along with many of your recipes Richa! So far every recipe of yours that I’ve made have all been delicious)

      Reply
      • Richa

        July 29, 2018 at 10:03 pm

        Awesome!

        Reply
    7. Courtney

      March 18, 2018 at 2:02 pm

      5 stars
      Have made this multiple times, with and without tomatoes; always fantastic! Thank you for this new staple to my diet!

      Reply
      • Richa

        March 18, 2018 at 2:05 pm

        awesome!

        Reply
    8. AGEN VIMAX ASLI LAMPUNG

      January 30, 2018 at 8:10 pm

      5 stars
      thanks you

      Reply
    9. Beth W

      December 10, 2017 at 7:32 am

      5 stars
      Delicious spice combination, used lacinato kale instead of broccoli and served with quinoa…

      Reply
      • Richa

        December 10, 2017 at 11:29 am

        yumm!

        Reply
    10. Katie C

      September 30, 2017 at 5:16 pm

      5 stars
      I just made a batch of this for breakfast this morning (after seeing the recipe on my Facebook feed) and it was AMAZING! I used Jalapeno instead of Serrano and just added about 1/2 a cup more water near the end with the broccoli. Ate it as is, no rice or anything, and I’m so happy that I tried it. Will definitely be adding this to my “go to” list 😉

      Reply
    11. Mary

      September 13, 2017 at 5:58 pm

      Made this this evening with tomato from my garden served as more of a stew over local wild rice. FANTASTIC! Next time I will double the recipe!

      Reply
    12. Debbie

      September 12, 2017 at 4:38 pm

      This looks so good! Your recipes have so much flavor. I haven’t tried one I didn’t like.
      I have a question. In the directions #8 says to add the ingredients in the skillet to the simmering lentils. Does this mean adding it to the lentils as they are cooking in the saucepan?
      Can’t wait to try this recipe. Thanks!

      Reply
    13. Jon and Katie

      January 21, 2017 at 6:41 pm

      5 stars
      I couldn’t find Fenugreek at my local grocery store, so I made this dish without it. OMG!!! It was delicious.

      Reply
      • Richa

        May 09, 2017 at 5:18 pm

        Great!

        Reply
    14. Laura Sanders

      December 08, 2016 at 11:48 am

      5 stars
      Made this the other night and it was soooo tasty. Richa, when are you bringing out the next book? I love your recipes!!!

      Reply
      • Richa

        January 21, 2017 at 8:57 pm

        Awesome! It isnt listed yet, but will be out this fall. You can sign up here to get updates about preorder and such. https://www.veganricha.com/vegan-richas-everyday-kitchen

        Reply
    15. Shannon

      December 05, 2016 at 3:35 pm

      5 stars
      I made this for dinner today – a double batch, with quadruple broccoli :). It was phenomenal. We both loved it. Thank you!

      Reply
      • Shannon

        December 05, 2016 at 3:36 pm

        (Also, it was actually even more beautiful than the already great looking photos!)

        Reply
      • Richa

        December 05, 2016 at 4:17 pm

        Awesome!!

        Reply
    16. Amy

      December 04, 2016 at 4:19 pm

      This sounds great! I already have some fenugreek that I’ve been trying to figure out how to use up.

      Reply
    17. Emily

      December 02, 2016 at 10:56 am

      5 stars
      Another fabulous Soup. It tasted amazing and perfect for today’s cold evening. I am falling in love with all these lentil soups and Dals.

      Reply
      • Richa

        December 02, 2016 at 11:30 am

        Awesome!

        Reply
    18. Brian Nevin

      November 30, 2016 at 5:41 pm

      I just read a post on Dr. Mercola’s site re: how best to cook broccoli. Steam it, and no more than 4 minutes. If you are going to boil it, no more than thirty seconds. Why? Important chemical processes will be destroyed, and the broccoli will be less nutritious (concerning sulphur content, at least). May I suggest adding lightly steamed broccoli to the soup. (Oh, and nuking it isn’t great either, so that creates an issue for reheating leftovers.) Isn’t it all so very frustrating?

      Reply
    19. Mary Syrenne

      November 29, 2016 at 6:20 pm

      I just wanted to say thank you for your thoughtful posts and seriously damn delicious recipes!

      Reply
      • Richa

        December 01, 2016 at 10:33 am

        Thank you Mary.

        Reply

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