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.


  1. 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.
  2. 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.
  3. 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.
  4. 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

Ready In

35 mins




Serves 2


  • 1

    Brown Onion ( pc )

  • 150

    Green Beans ( gr )

  • 2

    Garlic Clove

  • 1

    Curry Powder ( T )

  • 4

    Yogurt ( T )

  • 1

    Vegetable Cube ( pc )

  • 300

    Broccoli ( gr )

  • 0.5

    Red Lentil ( cup )

  • 7

    Coriander ( gr )

  • 200

    Diced Tomatoes ( gr )

  • 2

    Olive Oil ( t )

  • Salt and pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 530kCal