Broccoli lentil soup – the year of the pulses

Broccoli lentil soup – the year of the pulses

The UN declared that 2016 is the year of the pulses. After researching the meaning of pulses, I decided I was fully on board.  This article explains the differences between legumes and pulses a bit, but I can’t say I entirely understand.  It seems pulses are the seeds, and legumes refer to the entire pod that includes the seeds.  You could use them interchangeably without offending most people.  And if someone IS offended, well, that really is a bigger issue.

This soup is beyond easy and absolutely delicious.

Broccoli lentil soup - the year of the pulses
Prep time
Cook time
Total time
This hearty beef soup is the perfect dinner for a chilly fall night.
Recipe type: soup
Serves: 6
  • 4 cups broccoli flowerets
  • 1 pound beef stew meat
  • 4 cups low sodium beef broth
  • small onion (diced)
  • 4 cups spinach
  • 2 cloves garlic (minced)
  • 1 cup brown lentils
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 tablespoon olive oil
  1. Cook beef on medium heat for 3 minutes in a double boiler. Turn up heat to high and cook for 2 - 3 more minutes until meat is browned on the outside, but bright pink inside. Set aside.
  2. Add olive oil and toss in onions and cook for five minutes. Add garlic and cook for two more minutes. Add broccoli flowerets and 1 cup of broth and cook for three minutes on medium heat.
  3. Add lentils and the rest of the broth. Cover and simmer for 20 minutes or until lentils are tender.
  4. Add beef and cook for 5 minutes. Stir in spinach and cook for 1 - 2 minutes until spinach is wilted. Serve warm.
  5. Optional - serve with crusty bread


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