Best Lentils With Charred Broccoli Ginger Recipes

ROASTED BROCCOLI, PUY LENTILS & TAHINI YOGURT

Roasted broccoli, puy lentils & tahini yogurt image

These whole roasted broccoli stalks with a nutty tahini yogurt and puy lentils make a hearty veggie main that hungry guests can help themselves to

Provided by Sophie Godwin - Cookery writer

Time 50m

Number Of Ingredients 10

Ingredients

1 head of broccoli, cut in half
3 tbsp olive oil
2 tsp smoked paprika
250g pouch ready-cooked puy lentils
2 tbsp tahini
1 garlic clove , crushed
1 lemon, , ½ zested and juiced, and ½ cut into wedges to serve
100g Greek yogurt
small pack parsley, leaves roughly chopped
30g almonds, roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.
Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 752 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 25 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

LENTILS WITH GINGER AND LEMON FLAVOR

Lentils With Ginger and Lemon Flavor image

Provided by Pierre Franey

Categories easy, lunch, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 1/2 cups water
1 1-inch piece cinnamon stick
1/2 teaspoon Tabasco sauce
Juice of 1/2 lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
1/4 cup chopped fresh coriander

Steps:

Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams