Red Lentil Puree with Roasted Broccoli and Parsley Pistachio Pesto

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.

Prep time:
10 minutes
Cook time:
30 minutes
Total time:
40 minutes
Main course
3 - 4
  • Ingredients
  • For 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

    For the broccoli:

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

    For the pesto:

    • 1 bunch of parsley
    • 1 handful of pistachios
    • 2 tbsp olive oil
    • 4 tbsp water
    • 2 tbsp nutritional yeast
  • Plating suggestions
    • 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!
  • Cooking instructions. Step by step
    • Begin by sautéing the onion in a drizzle of olive oil until softened.
    • Once the onion is translucent, add the minced garlic and cook for an additional 30 seconds, allowing the flavors to meld.
    • Introduce the raw red lentils to the pan, stirring well to incorporate all the aromatic flavors.
    • Pour in water, season with salt and pepper to taste, then cover the pot with a lid and let the lentils simmer until tender.
    • Meanwhile, prepare the marinade for the broccoli: combine coriander powder, garlic powder, cumin, granulated onion, smoked paprika, and salt with olive oil.
    • Slice the broccoli into rounds and generously brush each slice with the flavorful spice marinade.
    • Roast the broccoli in the oven at 180 degrees Celsius for 20-25 minutes until beautifully caramelized.
    • 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.
    • 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.
  • Watch the video

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