Does this count as “fusion” cooking? I sure as hell hope not…I have a visceral aversion to that idea for some reason or another. This soup (more of a bisque when I got through with it) is a bastard- its the illegitimate love child born from the unlikely coupling of broccoli cream soup & Indian dal. Weird right? Well, yes it is, but its also delicious. I had my doubts, of course I did. This pairing seemed just outright wrong, unnatural even. After reading over the recipe a half dozen times I felt as though, really, I needed to shit or get off the pot. Imagination can only take one so far- sometimes (frankly, most all of the time) it takes experience (and in this case tasting) in order to accurately pass judgement. So I did it, I made it…and I loved it. Creamy and spicy, the broccoli flavor was interestingly excellent and the unique texture the red lentils added delightful. This is another recipe out of the glorious Vegan Yum Yum book I have referenced in the past but, as usual, I did add some personal touches. Instead of leaving the soup chunky I pureed three quarters of it for a nice smooth consistency. For a final touch I garnished it with a bit of shredded cabbage & toasted pine nuts (for crunch) and a drizzle of truffle oil (for the hell of it).

2 Tbsp vegetable oil

1 tsp cumin seeds

1 tsp black mustard seeds

1/4 cup onion, finely chopped

1/2 cup red lentils

1 whole broccoli stalk, finely chopped (just over 2 cups, packed)

2 cups water

1/2 tsp salt

1 cup soymilk

1-2 Tbsp soy sauce (or salt to taste)

1 Tbsp lemon juice

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp red pepper flakes 

salt to taste, if needed

1. Heat the oil on medium-high to high in a 2 to 3 quart pot. Add the cumin & mustard seeds, onion & lentils. Fry until seeds pop and lentils have changed color slightly. Onions should be soft.

2. Add broccoli, water & salt. Bring to boil then cover and simmer for 20-25 minutes, stirring on occasion. Soup should thicken and broccoli will soften.

3. Add soy sauce, lemon juice, turmeric, garam masala, red pepper flakes and salt. Stir and turn off the heat. Transfer 1/2 to 3/4 of soup to blender and puree. Add pureed soup back in with the rest, stir and add soy milk. Stir well and adjust seasoning if needed. Serve immediately.

(serves 2)