Lentil and Broccoli Soup

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the florets from the broccoli stalks; cut the florets into pieces of about 1/2 inch.
  • Trim the rough bottoms from the stalks, peel the stalks, and cut them into 1/2-inch dice.
  • Heat the oil in a large pot over medium heat; add in the potatoes and cook, stirring, until they are golden and begin to stick to the bottom of the pot (don't worry if they stick; the little brown bits will add lots of flavor to the soup).
  • Whack the garlic with the flat side of a knife, stir it into the pot and cook for a few minutes, stirring occasionally, until you can smell the garlic.
  • Pour in the hot water and bring to a vigorous boil, stirring as you do to scrape up any browned bits of potato.
  • Toss in the bay leaves and cook for 15 minutes.
  • Stir in the lentils, decrease heat to simmering, and let simmer 15 minutes.
  • Stir in the broccoli; season the soup with salt and pepper; cook until the broccoli and lentils are very tender, about 15 minutes.
  • Skim any foam that rises to the surface as the soup simmers.
  • Remove the soup from the heat; pluck out the bay leaves, and let the soup rest off the heat, 10-15 minutes.
  • Ladle the soup into warm bowls and drizzle with olive oil; pass the grated Pecorino separately.
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