This vegan gluten-free red lentil is fragrant and spicy. Red lentil and roasted broccoli are perfect match for each other. It’s a wonderful main course.
I roast the broccoli florets and stem too but at first with a vegetable peeler I remove the fibrous outer layer on the broccoli stem.
Servings: 2 people
Ingredients
Oven-Roasted Broccoli
- 1 small broccoli
- 1 tablespoon olive oil
- salt
Fragrant Red Lentil
- 1 onion (diced)
- 4-5 cloves garlic (fine diced)
- 2 teaspoons ginger (fresh, grated)
- ½ teaspoon crushed chilli
- 250 grams red lentils
- 1 teaspoon ground cumin seeds
- 1 teaspoon tomato paste
- sunflower (or canola) oil
- salt
Instructions
Oven-Roasted Broccoli
- Preheat the oven to 190℃ (375°F) and linea baking tray with baking paper.
- Spread the broccoli florets in a single layer on the baking tray. Sprinkle fine them with olive oil.
- Bake them for about 20 minutes or until the edges are golden and lightly browned and the stems are crisp-tender.
Fragrant Red Lentil
- Wash the red lentils 3-4 times and soak it until prep all the other ingredients.
- In a medium pan heat oil and add diced onion. Sauté it for about 40 seconds.
- Add the garlic, ginger and crushed chilli. Cook it for about 1-2 minutes.
- Add the red lentils and 2 cups water. Add salt and stir it well. Bring to a boil, cover it with lid and simmer until lentils are soft, about 20-25 minutes.
- Serve it warm with Roasted Broccoli.