Chilli Broccoli with Tomato Lentils

Roasting tomatoes bring out their lovely sweetness which goes like magic with lentils and the salty spice of chilli and broccoli sautéed in soy sauce. This combination makes for a delicious and delightful dinner!

Ingredients: 100g cherry tomatoes, ½ -1 red chilli, 120g baby white onions, shallots or onion, 80g green beans, 150g purple sprouting broccoli, 10g basil.

Larder: 150g puy lentils, oil, salt, pepper, drizzle of balsamic vinegar (optional: 45g hazelnuts, grilled chicken or fish).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Place lentils in a saucepan with water or stock. Bring to the boil and simmer for 20 minutes until soft.
  • Halve the tomatoes and chop the pepper into chunks. Place in a roasting tin and roast in the oven for 15-20 minutes.
  • Slice brocoli into small florets and top and tail the green beans and and then cut in half or into thirds. Thinly slice half the chilli.
  • Heat a frying pan Add the hazelnuts and dry toast until they start to brown and skins start peeling off. Remove from the pan and set aside.

overhead sauteeing broc and green beans

  • Add the green veg to the hot frying pan and fry in a little oil with the chilli slices. Frying chillis releases a compound called capsaisin which gives them their spice but can also pack a punch when cooking, so make sure to open a window or 2

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  • Remove the tomatoes, onions from the oven and stir into the lentils,
  • Serve lentils with green beans, broccoli, chilli, hazelnuts and basil torn on top. Drizzle with balsamic vinegar and dig in.