它Red Lentil Puree with Roasted Broccoli and Parsley Pistachio Pesto

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Elevate your dining experience with an exquisite Red Lentil Puree featuring Oven-Roasted Broccoli, crowned with a delectable Parsley Pistachio Pesto. This dish offers a delightful fusion of textures and flavors, from the creamy lentil base to the crispy, caramelized broccoli, all topped with a burst of herbaceous pesto goodness. Whether served as a hearty main course or a gourmet side dish, it’s a feast for both the palate and the soul, embodying the essence of wholesome, flavorful cooking.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3-4

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Ingredients:

寇or the lentil cream:

  • 1 onion
  • 2 tbsp olive oil
  • 150 g raw pink lentils
  • 2 cloves of garlic
  • 450 ml water
  • 1 tbsp tahini
  • Salt and pepper to taste

寇or the broccoli:

  • 800 g broccoli
  • 1/2 tsp each of: coriander powder, garlic powder, granulated onion, cumin, smoked paprika, salt
  • 3 tbsp olive oil

寇or the pesto:

  • 1 bunch of parsley
  • 1 handful of pistachios
  • 2 tbsp olive oil
  • 4 tbsp water
  • 2 tbsp nutritional yeast

How to prepare:

  1. Begin by saut矇ing the onion in a drizzle of olive oil until softened.
  2. Once the onion is translucent, add the minced garlic and cook for an additional 30 seconds, allowing the flavors to meld.
  3. Introduce the raw red lentils to the pan, stirring well to incorporate all the aromatic flavors.
  4. Pour in water, season with salt and pepper to taste, then cover the pot with a lid and let the lentils simmer until tender.
  5. Meanwhile, prepare the marinade for the broccoli: combine coriander powder, garlic powder, cumin, granulated onion, smoked paprika, and salt with olive oil.
  6. Slice the broccoli into rounds and generously brush each slice with the flavorful spice marinade.
  7. Roast the broccoli in the oven at 180 degrees Celsius for 20-25 minutes until beautifully caramelized.
  8. Once the lentils are cooked, remove the pot from heat and stir in tahini for extra creaminess, then blend the mixture into a smooth puree.
  9. While the broccoli finishes baking, whip up a tantalizing pesto by blending fresh parsley, pistachios, nutritional yeast, salt, pepper, olive oil, and a splash of water in a food processor.
  10. To serve, spread a layer of the creamy lentil puree on a serving plate, arrange the roasted broccoli on top, and drizzle the luscious pesto over the dish. Enjoy this flavorful and nutritious delight!

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