Broccoli lentil soup is made with frozen broccoli florets, red lentils, and a few simple seasonings in under 30 minutes. Your whole family will enjoy this easy, low-fat, gluten-free, plant-based soup recipe. Oil-free option included!

Why you'll love this lentil broccoli soup

• Naturally Creamy: This soup is naturally creamy without dairy or coconut milk. Red lentils add to the creaminess.
• Good source of nutrients: Red lentils are rich in plant proteins, dietary fiber, complex carbs, and essential micronutrients like folate, iron, potassium, B vitamins, Magnesium etc.
• Ideal for meal preps: This creamy broccoli and red lentil soup stores well for 4 days in the fridge.
• No need to thaw broccoli: Made with unthawed frozen broccoli, this soup is quick and effortless—perfect for busy weeknights.
• Hearty & comforting: Pureeing the soup makes it hearty, comforting, and deeply satisfying. Red lentils add body and a naturally creamy texture to this healthy, plant-based soup.
• Make it oil-free: Yes, you can skip adding oil to this recipe.

Ingredients & substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Frozen broccoli: No need to thaw the broccoli. You can substitute it with fresh broccoli florets.
• Red lentils: Add bulk and creamy texture to the soup, making it wholesome and delicious.
• Aromatics: Yellow onion and minced garlic. You can add a generous amount of garlic.
• Seasonings: Ground black pepper, red pepper flakes, Himalayan pink salt. Skip the red pepper flakes if you are intolerant to heat.
• Dijon mustard: A small amount of Dijon mustard will boost the flavors of this lentil broccoli soup.
• Plant-based milk: Unsweetened almond milk. You can replace it with oat milk or soy milk.
• Liquid: Water or vegetable stock.
• Oil: Extra virgin olive oil or avocado oil. You can omit the oil if you prefer to make this soup oil-free. In that case, dump everything except the almond milk into the Instant Pot. Pressure cook. Puree soup, add almond milk, mix well, and serve.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté aromatics

• Sauté aromatics: Set the Instant Pot on the sauté function and add oil. When the oil becomes hot, add the onion & minced garlic and sauté for 2 minutes. Add the seasonings and sauté for 30 seconds. Cancel the sauté function. Add the frozen broccoli and the red lentils. Give a good stir.

Step #2 Pressure cook

• Deglaze pot: Add water. Deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen the food particles and prevent the burn error. Add Dijon mustard.
• Pressure cook: Secure the lid of the Instant Pot and pressure cook on high pressure for 2 minutes, followed by 5 minutes natural pressure release. Then, release the remaining pressure manually and open the lid carefully. Cancel the pressure cook mode.

Step #3 Serve

• Puree soup: With the help of an immersion blender, puree the soup. You may also transfer the soup into a blender jar and blend it until smooth and creamy. Add the almond milk. Mix well.
• Serve: Serve the simple broccoli lentil soup garnished with chopped green onion, crushed black pepper, and sprinkles of smoked paprika. Enjoy!

How to make it on stove-top

• Sauté aromatics: Set a heavy-bottomed pot or pan over medium-high heat on the stove-top. Add oil; when the oil is hot, add onion and garlic and sauté for 1 minute. Add the seasonings and sauté for another 30 seconds. Now, add the frozen broccoli and the red lentils. Give everything a good stir.
• Cover & cook: Add water. Deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. Cover and cook over low flame for 10 minutes or until the lentil and broccoli become tender.
• Puree & serve: Puree the soup with the help of an immersion blender until smooth and creamy. You can also transfer the soup in a blender jar and blend it until smooth. Add the almond milk and mix well. Serve the creamy broccoli lentil soup garnished with your favorite toppings like chopped herbs, crushed black pepper, paprika, sesame seeds, and chopped nuts. etc. Enjoy!

Expert Tip

• Chunky soup: Blend about half of the soup until smooth, leaving the rest chunky. Stir the purée back into the pot—this keeps some texture while making the soup feel rich and satisfying.
• Spicy soup: Add 1 teaspoon hot sauce (Without sugar) to make the soup spicy.
• More veggies: You can add diced gold or russet potatoes to make the soup extra creamy.
• More flavor: Add about 1 teaspoon of nutritional yeast to boost the flavor profile of this creamy lentil broccoli soup recipe.

How to serve

Here are a few of our favorite ways to serve this hearty, rich, thick, and easy broccoli lentil soup:

• This creamy and rich soup will taste best with a sourdough bread or a French baguette.
• Serve it with a hearty garden salad for a light and comforting meal.
• A bowl of steamed assorted vegetables is also a great healthy choice.
• Moroccan couscous.
• Brown rice with vegetables.
• Air-fried veggies like acorn squash, brussel sprouts and sweet potatoes, smashed brussel sprouts, roasted beets, carrots and potatoes, broccoli and cauliflower, mushrooms and onion, baby gold potatoes, roasted radishes.

Leftovers & storage

Fridge

Store the soup in glass airtight containers for 5 days in the fridge.

Freezer

Freeze the soup in heavy-duty freezer-safe glass containers for up to 2 months. Thaw the soup overnight in the fridge and then reheat. The soup will thicken. You might have to adjust the consistency by adding plant-based milk or water while reheating.

Reheat

• Stovetop: Heat the healthy broccoli lentil soup in a heavy-bottomed saucepan or pot over medium-high heat on the stovetop. Stir often. To adjust the consistency of the soup, either add your choice of plant-based milk or water.
• Instant pot: You can reheat the soup in the instant pot on the sauté function. Stir the soup often to prevent burning.
• Microwave oven: Reheat the soup in a microwave-safe bowl until warm or hot.

MORE PLANT-BASED SOUPS MADE IN THE INSTANT POT

• Instant pot lentil soup with potatoes.
• Bean and potato soup instant pot.
• Potato leek soup instant pot dairy free.
• Instant pot vegetable soup with potatoes.
• Instant pot Portuguese bean soup.
• Dry Lima Beans Instant pot.
• Instant pot red lentil soup.
• Old fashioned vegetable barley soup.
• Sweet Potato and kale soup with coconut milk.
• Vegan mushroom barley soup.
• Instant pot quinoa soup.
• Instant Pot 15 bean soup vegetarian
• Farro soup instant pot
• Cabbage lentil soup.
• Kale and potato soup.
• Mung bean soup recipe.
• Chickpea and potato soup.

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