Lentils With Charred Broccoli Ginger Food

ROASTED BROCCOLI, PUY LENTILS & TAHINI YOGURT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.
• Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.

LENTILS WITH GINGER AND LEMON FLAVOR

Steps:

• Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
• Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

RED LENTIL DAL WITH CHARRED ONIONS

Steps:

• Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
• Remove from the heat and coarsely chop. Set aside.
• Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
• Remove from the heat.
• Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
• Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
• Stir in the spices; saute 1 minute more.
• Add the broth, lentils, and tomato to the pan and bring to a boil.
• Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
• Uncover and add charred onion, and cook 10 more minutes.
• Stir in cilantro and lime juice.
• Serve.