Curried Lentils and Broccoli (serves 4)
Delicious lentil and broccoli dish, serves 4. Serve it as is or on a side of poached eggs, chicken or meat.
Servings: 4 servings
Ingredients
Curried Lentils
- 1 tbsp olive oil
- 1/2 cup finely chopped red onion
- 2 garlic cloves minced or sliced
- 1 cup chopped carrot
- 1 tsp curry powder
- black pepper
- 1 cup dried brown lentils
- 1 ¼ cup chicken broth/vegetable broth
- 1 1/4 cup water
- 1 bay leaf
- 1/2 tsp salt
- dash fresh nutmeg
Broccoli
- 1 tbsp olive oil
- 3 cups broccoli florets sliced
- 1 apple (optional) washed, cored and sliced to 1/2 inch slices
Instructions
Lentils
- Heat 1 tablespoon of olive oil in a medium-sized saucepan. Add chopped onion and cook until translucent. Add 2 tablespoons of chopped/sliced garlic and cook, stirring, for a minute. Add chopped carrot. Saute for 3-5 minutes. Season with black pepper and 1 teaspoon curry powder. Cook for 30 seconds, stirring.
- Wash 1 cup of brown lentils well until the water runs clean. Remove any stones or debris. Add lentils to the onion mixture. Pour in 1¼ cups of bone broth/vegetable broth and 1 cup water. Bring it to a boil, then lower to a simmer. Add 1 bay leaf. Cover with a lid and cook the lentils for about 20-30 minutes, until tender but not too mushy. You might need to add more broth/water as needed.Season with salt and pepper and a dash of freshly zested nutmeg.
Broccoli
- In a deep skillet, heat 1 tablespoon of olive oil. Add about 3cup of broccoli florets and cook over moderate heat until lightly caramelized, about 3-4 minutes per side. Season with salt and pepper.
- Add apple slices and cook for 2 minutes. Pour in 1/4 cup of water and cook until broccoli is just tender but still crisp.
- Divide evenly among 4 plates.
- Serve.