Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 cup broccoli florets
- 4 stalks celery, chopped
- 1 baking potato
- 5 cups vegetable broth
- 1 ½ cups cooked white rice
- 1 ½ cups uncooked green lentils
- 2 teaspoons curry powder
Why This Dish Is So Satisfying
Tips From The Kitchen
- Toast the spices briefly in oil to release their full aroma before adding liquids.
- Adjust the thickness by adding more water or broth if you prefer a thinner soup.
Directions
Gently heat some oil in a large pot over medium heat. Toss in the onion, garlic, broccoli, and celery, and cook everything together, stirring occasionally, until the veggies are nice and tender. While that’s going on, peel the potato and pop it in the microwave for about 5 to 10 minutes until it’s soft. Once the potato is ready, add it to the cooked vegetables and blend everything until smooth—using a food processor or blender works great here. Pour the creamy mixture back into the pot and bring it up to a gentle boil. Stir in the cooked rice, lentils, and curry powder, then lower the heat and let it simmer, covered, for around 45 minutes until the lentils are tender and the flavors have melded together. Give it a taste and adjust the seasoning if you want, then ladle it into bowls and enjoy!
