For you lentil lovers........

I L.O.V.E. soup, on salad, as a meal, however.....I just like them a lot! So for those of you who can't get enough of lentils, here's a great recipe from Healthy.Happy.Life Vegan Blog. Enjoy!

Savory Miso Broccoli + Spiced Lentil Power Plate
vegan, serves 1-2 (If serving 1 - you will have lentil leftovers)

Savory Miso Broccoli
1/2 tsp extra virgin olive oil
1 small bunch of broccoli (about 2-3 cups of chopped florets) - organic
1 1/2 Tbsp white miso paste
1 tsp tamari
1/4 cup water
2-3 Tbsp nutritional yeast
pepper to taste
optional: a few splashes of rice vinegar, apple cider vinegar or lemon juice

Toasty Spiced Lentils
1/2 tsp extra virgin olive oil
1 can of cooked lentils, organic - drained and rinsed well
spices: any will work! I simply used some fine black pepper!
2 small lemons, juiced
2 Tbsp fresh flat leaf parsley, finely chopped
1/4 cup white onion, diced

Tahini Sauce
1 Tbsp tahini
1-2 tsp grade B maple syrup
1 tbsp lemon juice

1/2 avocado, sliced
2-3 fresh orange slices
1 handful mixed greens


1. Open lentils and drain liquid from can. Rinse lentils in cold water very well. Set aside.
2. Wash and chop your broccoli. Chop onion and parsley and juice lemons.
3. Whisk together your miso base for the broccoli. Add the miso, water and tamari to a cup and stir until thinned.
4. Heat a large skillet over high heat. Add 1/2 tsp of olive oil. Add the broccoli and toss broccoli in oil a bit. Add the miso-water mixture over top the broccoli and cover with a skillet lid. Allow the broccoli to steam and cook for about 1-2 minutes over high heat. When the broccoli is just about tender enough to serve, add in the nutritional yeast. This will coat the broccoli and add a nice extra layer of savory flavor. Add an optional splash of vinegar or lemon juice if the broccoli looks a bit too dry. You could also add in another splash of water if needed and allow that to steam the broccoli further. Cook until all the liquid has been absorbed and a nice coating coats your broccoli. Transfer hot broccoli to serving plate.
5. No need to wash the skillet. Add a 1/2 tsp of olive oil and your lentils, spices and onion. Using a spatula, scrape the sides of the pan so that any leftover "sauce" from the broccoli mingles with the lentils. Add in a splash of lemon juice to help deglaze the pan. Toast lentils for about 1-3 minutes over high heat. Just as the lentils seem done, add in the parsley and lemon juice. Serve lentils when they are toasted and almost become "fluffy" as the outside skins toast up and the inside becomes soft from the heat.
6. Add your handful of greens to the plate, next to the broccoli. Then add the lentils over top. Add the avocado and citrus and a few pinches of freshly chopped parsley as well. Lastly, whisk together your tahini sauce/drizzle and pour it over top your plate as desired.

Troubleshooting: This dish turns out quite savory and a bit on the salty side from all the flavors. If you are watching your sodium or just do not like it "too salty" start off with half the indicated miso. The reason my dish came out a bit salty was because my lentils were pre-salted from the can. Be very aware if you are using salted lentils of not. If not, you may want to add a splash of tamari to your lentil saute. And again, to reduce the sodium in this dish, simply add less of the tamari and miso. You can substitute these with water, lemon juice or vinegar.

Serve warm and steamy!

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