Spiced lentils with broccolini and lemon

A versatile side dish


Ingredients

  • 1 bunch Broccolini (trimmed)

  • 1/2 Lemon (sliced thin)

  • 1 tbsp Avocado Oil

  • 1/2 tsp Sea Salt (divided)

  • 3 tbsps Extra Virgin Olive Oil

  • 1 Garlic (clove, thinly sliced)

  • 3/4 tsp Coriander

  • 3/4 tsp Fennel Seed (ground)

  • 1 cup Green Lentils (cooked, drained and rinsed)

  • 1/4 cup Mint Leaves (chopped)

Method

  1. Preheat the oven to 200ºC and line a baking tray with paper. Add the broccolini and lemon and toss with the avocado oil and half the sea salt. Roast for 8 to 10 minutes, until the broccolini is slightly browned in spots. Remove and set aside.

  2. In a skillet over medium-low heat, add the extra virgin olive oil, garlic, coriander and fennel. Sauté until the garlic is lightly browned, stirring frequently to prevent burning, about 3 to 4 minutes.

  3. Drizzle half of the oil mixture into the cooked lentils and stir. Serve onto a platter then top with the broccolini and lemon and drizzle the remaining oil on top.

  4. Finish with mint leaves, serve and enjoy!

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© 2017 by Swinburne University of Technology. 

Melbourne, Australia.

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