Roasted broccoli with green lentils & Ras el Hanout

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This is the name of the dish we have chosen for you; Roasted broccoli with green lentils & Ras el Hanout

You can close your eyes. You can ignore the calendar. You can sit in the sidewalk café with shorts, T-shirt and sunglasses and ask me why I want to spoil your mood right now. You are just relaxing so well. Yes it is okay. Sorry, but let’s face it, it’s slowly but surely approaching autumn.

I’m quite honest: we are even a little bit right. To cook and take photos at over 30 ° C in the attic really cost us everything this year “love of the profession”. It’s not that easy to shoot ice at these temperatures. Let me just stand here for a moment.

And it makes everyday life so much easier again, if the decision whether to turn on the oven / can / may or may not, no longer depends on a feared overheating and, conversely, on the sufficient hydration in advance.

But we make seasonal changes easy for all of us. Unlike the weather, we do not change from 32 ° C in the shade of one day to the other at 18 ° C and fog weather, we make that easy. Sit in an upright position, relax. Take a deep breath, into the stomach, the middle of the body. Hold your breath for a moment, exhale slowly, and now dig in … our roasted broccoli salad with perfectly al dente green lentils, fragrant pine nuts, homemade basil oil, lemons, and one of our favorite spice blends: Ras el Hanout.

And if you’re one of those blind people who think (!) They do not like broccoli, maybe the breathing exercise has put you in such a state of trance that you at least try it. Because you like broccoli. Not just these broccoli, but every broccoli. Broccoli is the best vegetables in the world! I snap my fingers now and tada, you’re healed forever. So, please, gladly happen. Can we continue now?

This is not a salad for the fall. No, our broccoli salad goes every season. Basil oil and lemon juice ensure a good dose of freshness and sunshine. And that’s why I would suggest you just prepare it at least once a week in the next few weeks. And suddenly you are sitting on the terrace in the midst of the fall foliage, you are a bit cold, because you still have not realized that you should slowly dig out the long-sleeved sweaters, but you are happy and the cold wind does not bother so much.

And once a week is definitely feasible, because our recipe is next to delicious especially one thing: easy. The broccoli is simply quickly divided into florets and put into the oven with olive oil and spices. In the meantime, you have plenty of time to prepare the basil oil, cook the green lentils to the point and push the pine nuts a short round in the pan over the stove. Then you put everything on a plate (because no one can understand that you actually fill up most of the salad itself), topped everything with fresh lemon juice and a few blots soy yoghurt and the perfect late summer salad is ready, the rest of the year more than delicious.

To press

Preparation 10 minutes
Preparation 20 minutes
Total 30 minutes

For the basil oil

  • 1/2 bunch of basil
  • 2 toes of garlic
  • 125 ml of olive oil
  • 1 tsp salt
  1. Finely chop basil, finely grate garlic cloves (this is best done with a fine microplane).

  2. Mix with salt, put into a clean, well-sealable glass and add olive oil. Leave for at least 1 hour.

  3. The basil oil keeps well closed almost forever.

  1. Preheat oven to 180 ° C top / bottom heat.

  2. Divide broccoli into florets, slice stalk. Mix together with olive oil, Ras el Hanout and salt and spread on a baking sheet lined with baking paper.

  3. Slice a lemon and spread on the vegetables. Roast for 20 minutes, turn after 10 minutes.

  4. Meanwhile, boil the green lentils in threefold amount of water and cook for 15 minutes over medium heat.

  5. Roast pine nuts in a hot pan without oil for 5 minutes, stirring frequently. Roughly chop the apricots.

  6. Arrange broccoli and roasted lemon slices on the lentils, season with soy yogurt, a few tablespoons of basil oil and the juice of the remaining lemon. Top with roasted pine nuts and apricots.

Ras el Hanout, which means “Chef of the shop”, can consist of up to 30 different spices. We do not even have that many on the spice rack. But since we are the bosses of our own store, we’ll tell you our “emergency” mix for homemade Ras el Hanout:

Mix 2 tbsp coriander seeds, 2 tsp cumin seeds, 2 tsp bittersweet paprika, 1 tsp cardamom seed, 1 tsp black pepper, 1 tsp ginger powder, 1 tsp curcuma powder, 1/2 tbsp chilli flakes, 1/2 tsp cinnamon and 3 cloves in a mortar and grind Mixture to a fine powder.

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