Broccoli and Red Lentil Dal with Green Beans
We’ve got a lot of love for lentils: the tasty pulses are a good source of iron, B vitamins, and protein. Plus, they’ve never met a spice they didn’t like. In this recipe, we’re simmering them with warm curry powder and folding in some green beans and broccoli for plenty of veggie might.
- Wash and dry all produce • Preheat oven to 400°C • Toss broccoli on a baking sheet with a drizzle of olive oil • Season with salt and pepper • Roast in oven until tender and lightly browned, 20-25 minutes.
- Peel and finely chop onion • Mince or grate garlic. Roughly chop coriander • Trim any stems from green beans, then chop into bite-sized pieces • Heat a drizzle of olive oil in a medium pot over medium-low heat • Add onion and garlic and cook until starting to soften, 5 minutes • Stir in curry powder and season with salt and pepper.
- Add diced tomatoes, lentils, ½ cup water, and stock concentrate to pot and stir • Bring to a gentle simmer, then cover and cook until lentils have absorbed some of the liquid, about 10 minutes • Stir in green beans and cook until tender, 5 minutes more • TIP: If mixture starts to dry out, add a few more splashes of water • Once broccoli is done roasting, set aside in a medium bowl.
- Remove pot with lentil mixture from heat and stir in broccoli, half the coriander, and half the yogurt • Season with salt and pepper • Garnish with a dollop of yogurt and remaining coriander.
Tools you will need:
Kitchen Knife • Chopping Board Baking Sheet • Pot
Brown Onion ( pc )
Green Beans ( gr )
Curry Powder ( T )
Yogurt ( T )
Vegetable Cube ( pc )
Broccoli ( gr )
Red Lentil ( cup )
Coriander ( gr )
Diced Tomatoes ( gr )
Olive Oil ( t )
Salt and pepper to taste
Nutritional facts (est. per serving)