Broccoli & Lentil | Pack Up the Nutritious Protein and Fibre
Nature's Choice / Recipes / Broccoli & Lentil Bowl

Broccoli & Lentil Bowl

6 June 2018

Diets Description:
  • vegan

AuthorNature's ChoiceCategory

Keep warm while getting a good dose of body-healing nutrients such as improved digestion and healthy nervous system from the lentils, while the broccoli promotes a healthy hair, complexion and hair boosts your energy levels.

Ingredients
 4 tbsp Extra Virgin Olive Oil, divided
 1 Chopped Onion
 1 Chopped Garlic Clove
 1 dash Fresh Basil
 1 pinch Salt and Pepper
 1 ½ cups Nature’s Choice Green Lentils
 1 tbsp Tomato Paste
 3 cups Stock (Made from the Nature’s Choice Brown Onion Stock Powder)
 2 Small Bunches of Broccoli
 1 Chopped Tomato
 ½ Coconut Cream
 2 tbsp Butter

Method
1

Heat half serving of the olive oil in a saucepan over low heat.

2

Add the onions and fry for about 8 minutes until translucent.

3

Seasoning with salt and pepper.

4

Add half of the chopped garlic and cook for another minute.

5

Add a dash of the stock, the lentils and tomato paste.

6

Turn up the heat to medium and stir until the stock has been absorbed.

7

Keep adding stock and stirring until the lentils are soft, about 30 minutes.

8

In a separate pot, blanch the broccoli in boiling water for 2 minutes.

9

Remove and immediately place into ice water until cool.

10

Drain and pat dry. In a separate pan or skillet, heat the half of the olive oil.

11

Add the other half of the chopped garlic clove and the broccoli.

12

Season with salt and pepper and sauté for 2 to 3 minutes.

13

Add the chopped tomato to the lentils and cook for 3 minutes.

14

Add the coconut cream and butter.

15

Stir in the basil leaves, then serve immediately with the sauteed broccoli on top.

 

Ingredients

Ingredients
 4 tbsp Extra Virgin Olive Oil, divided
 1 Chopped Onion
 1 Chopped Garlic Clove
 1 dash Fresh Basil
 1 pinch Salt and Pepper
 1 ½ cups Nature’s Choice Green Lentils
 1 tbsp Tomato Paste
 3 cups Stock (Made from the Nature’s Choice Brown Onion Stock Powder)
 2 Small Bunches of Broccoli
 1 Chopped Tomato
 ½ Coconut Cream
 2 tbsp Butter

Directions

Method
1

Heat half serving of the olive oil in a saucepan over low heat.

2

Add the onions and fry for about 8 minutes until translucent.

3

Seasoning with salt and pepper.

4

Add half of the chopped garlic and cook for another minute.

5

Add a dash of the stock, the lentils and tomato paste.

6

Turn up the heat to medium and stir until the stock has been absorbed.

7

Keep adding stock and stirring until the lentils are soft, about 30 minutes.

8

In a separate pot, blanch the broccoli in boiling water for 2 minutes.

9

Remove and immediately place into ice water until cool.

10

Drain and pat dry. In a separate pan or skillet, heat the half of the olive oil.

11

Add the other half of the chopped garlic clove and the broccoli.

12

Season with salt and pepper and sauté for 2 to 3 minutes.

13

Add the chopped tomato to the lentils and cook for 3 minutes.

14

Add the coconut cream and butter.

15

Stir in the basil leaves, then serve immediately with the sauteed broccoli on top.

Broccoli & Lentil Bowl

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