- 2 tablespoons oil ( I like olive oil here, but a neutral oil works well here too)
- 1 medium yellow onion, sliced (exact evenness isn't necessary; it will all be blended anyways)
- 2 cloves garlic, minced
- 2 teaspoon dried thyme
- 1 bouillon cube or equivalent (I prefer chicken-style)
- 3 cups water (or more if you want a thinner consistency)
- 1 cup red lentils
- 1 lb frozen broccoli
- 1 heaping tablespoon prepared mustard
- salt and pepper, to taste
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Sauté the onion in oil in a large pot on medium heat for 8-10 minutes or until the onion starts to turn golden brown (past translucent). Take the full time. With so little ingredients, it's extra important to build up the flavors.
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Add the garlic and continue sautéing for a minute.
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Add the thyme to the onion. Continue sautéing for 30 seconds.
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Add the bouillon cube, water, and red lentils. Bring to boil and let simmer to for 20-25 minutes to properly cook the red lentils.
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Bring to boil again and add your frozen broccoli. Cook until you can easily pierce through the broccoli (about 4-5 minutes). Add the mustard.
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Blend all the contents of your pot and check for desired consistency. I use an immersion blender, but use what you have. I made this recipe on the thicker side so that it's easier to thin out with water/stock, if desired.
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Check for salt. It's especially delicious served with some buttered toast or a grilled cheese sandwich.
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