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Garlic Butter Broccolini Recipe

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3.9 from 3 reviews

This Spicy Lentil Soup is a hearty, flavorful dish packed with warming spices like cumin, paprika, cayenne, and turmeric, enriched with saffron and finished with creamy evaporated milk. Perfectly cooked red lentils in a gently simmered broth create a comforting and nutritious meal that can be blended smooth or left chunky, garnished with fresh cilantro for brightness.

Ingredients

Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Spices & Flavorings

  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 10 saffron threads, crushed (optional but recommended)
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Salt and pepper, to taste

Liquids & Lentils

  • 6 cups vegetable or chicken broth
  • 2 cups dry red lentils, rinsed
  • 1 (12 ounce) can evaporated milk

Garnish

  • Handful chopped fresh cilantro

Instructions

  1. Sauté Onions: Heat olive oil and butter in a large soup pot or Dutch oven over medium heat. Once the butter has melted, add the chopped onions and sauté for 5-7 minutes until they soften and turn lightly browned, which develops a rich flavor base for the soup.
  2. Add Spices and Flour: Stir in the minced garlic, ground cumin, paprika, cayenne pepper, turmeric, crushed saffron threads (if using), and flour. Cook for about one minute, stirring constantly so the spices release their aromas and the flour is lightly toasted, helping to thicken the soup later.
  3. Pour in Broth: Slowly add the vegetable or chicken broth, stirring continuously to dissolve the flour and scrape up any flavorful browned bits from the bottom of the pot. This creates a robust and thickened broth.
  4. Add Lentils and Tomato Paste: Stir in the rinsed red lentils and tomato paste along with the bay leaf. Raise the heat to high and bring the soup to a boil. Once boiling, lower the heat to maintain a rapid simmer. Cook uncovered for 10-15 minutes, stirring occasionally to prevent sticking, until the lentils are tender.
  5. Finish Soup: Remove and discard the bay leaf. Stir in the evaporated milk and let the soup warm through for a few minutes. Use an immersion blender to purée the soup to your preferred texture—completely smooth or leaving some lentil chunks for rustic appeal. Stir in chopped fresh cilantro and season with salt and pepper to taste.

Notes

  • For a richer flavor, do not skip the crushed saffron threads—they add subtle floral notes and depth.
  • You can substitute evaporated milk with coconut milk for a dairy-free version.
  • If you prefer a thinner soup, add more broth or water to reach desired consistency after blending.
  • This soup freezes well; cool completely before freezing in airtight containers.

Find it online: https://marthatasty.com/garlic-butter-broccolini-recipe/