Crushed Puy Lentils With Basil and Broccoli

A bold and healthy lentil dish. Lentils can often be boring and watery. By cooking first in stock and then frying with the spice and tahini mixture, you'll ensure you these lentils are hearty and delicious. Feel free to substitute the puy lentils for green lentils, just make sure they are the smaller European variety.

Course Main Course

Cuisine French, Mediterranean

Diet Vegan, Vegetarian

Keyword crushed lentils, puy lentil recipes

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 397

Ingredients

250 g Puy Lentils or French green lentils
2 Tablespoon Olive Oil
3 Clove Garlic
1 Small Red Onion
1 Teaspoon Ginger Powder
1 Teaspoon Chilli Flakes
1 Teaspoon Ground Cumin
2 Tablespoons Tahini
1 Lemon
250 g Purple Sprouting Broccoli
30 g Basil
500 ml Vegetable Stock

Instructions

First cook the puy lentils. Place the lentils in a medium pan and pour over the stock. Bring to the boil and simmer with the lid on for around 20 minutes, or until the lentils are soft.
Crush the garlic cloves into a fine paste and grate the red onion. Add both to a shallow pan and fry over a low heat. Cook for 3 - 5 minutes until the onion is soft and then add the cumin, ginger and chilli flakes and fry for a further minute. Add the tahini and mix well to combine the spices in the pan. Tip in the lentils, season with salt and pepper, and increase the heat. Fry for 5 - 10 minutes, gently crushing the lentils every few minutes with a wooden spoon.
When the lentils have about 5 minutes left, prepare the broccoli. Roughly slice the broccoli into 1 cm long pieces and add toss into a pan of boiling salted water. Boil for 2 - 3 minutes or until the broccoli is soft but still retains some bite.
Drain the broccoli and stir into the lentils. Chop the basil and scatter over the top of the dish. Serve immediately.

Nutrition