Spiced Lentils with Broccolini and Lemon

This dish has all 6 tastes and makes a wonderful main or side dish.

Serves 2

Ingredients

2/3 bunch Broccolini (trimmed)

1/3 Lemon (sliced thin)

2 tsps Avocado Oil

1/3 tsp Sea Salt (divided)

2 tbsps Extra Virgin Olive Oil

1 thumb sized Ginger ( thinly sliced)

1/2 tsp Coriander

1/2 tsp Fennel Seed (ground)

2/3 cup Lentils (cooked, drained and rinsed)

2 2/3 tbsps Mint Leaves (chopped)

Directions

Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment 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.

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

Drizzle half of the oil mixture into the cooked lentils and stir. Divide onto plates and top with the broccolini and lemon and then drizzle the remaining oil on top. Finish with mint leaves, serve and enjoy!

More Flavor

Use whole coriander and fennel seeds and grind to release the spices.Top with fresh herbs.

Warmed Lentils

If needed, you can add the cooked lentils to the ginger, spice mixture and heat through for 2 to 3 minutes until warmed.

Lentils

In Austria use Berg Linsen

No Broccolini

Use fresh green asparagus or just broccoli