Spicy Red Lentils with Purple Sprouting Broccoli
April 03, 2015
Purple sprouting broccoli has a delicate earthy taste despite being part of the cabbage family. The warming spices in the red lentils help to bring out the vegetable's flavours, at the same time, is a great addition to the dish while we transition from winter soups to spring salads.
serves 2 as a side
1 cup red split lentils
handful of purple sprouting broccoli, broken to roughly even-sized florets
juice of 1/2 a lemon
1 tbsp butter
3-4 cloves garlic, chopped
1 tsp ground cumin
1/2 tsp turmeric powder
1 tbsp dried chilli flakes
generous pinch of sea salt
1. Soak lentils for about 20 min before cooking (to maximise digestibility; split lentils actually cook really quickly so you don't have to soak overnight unlike most pulses). Cook in boiling salted water for about 5 min, or until just tender but still retaining its shape. Drain.
2. Bring a large pot of salted water to the boil and plunge the broccoli in, boil for about 2 min until just tender, and drain and refresh in cold water. Squeeze some lemon juice over for a bit of tang and to help it stay fresh.
3. Fry the chopped garlic in butter till fragrant, then add the spices and chilli along with the cooked red lentils, and fry till slightly crispy. Season, and add the broccoli to warm through at the end.