Quick Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds

13 Feb

Indian Broccoli and Lentils

I bought some lovely tender stem broccoli from the farmer’s market on Sunday. I wanted to elevate it to top billing in a dish rather than the, green vegetable on the side of something else, that it can so often be thoughtlessly demoted to.

Tender Stem Broccoli

One of the most successful recipes on my blog (as in most viewed) is a delicious broccoli as the star dish. It’s my version of an Ottolenghi recipe for Chargrilled Broccoli with Garlic, Chilli & Sweet Soy Rice Noodles. It’s still one of The Washer Up’s favourites, and mine. I don’t make it as often as I would like because chargrilling the broccoli on  my striped grill pan fills the kitchen (and the rest of the house) with smoke. Our extractor fan is useless. I think it actually blows the smoke into the kitchen rather than extracting it, so I have to leave the front door open to let it all out. It might need cleaning I suppose. *Buries head in sand*.

Indian Spiced Broccoli & Lentils

This is a quick and easy supper or lunch dish that can be thrown together in about half an hour. That is a real 30 minutes by the way, not a Jamie Oliver 30 minutes. Which is more like 60 minutes in human time in case you were wondering.

Indian Broccoli & Lentils with Almonds

Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds

Serves 2 as a light lunch/supper with some Indian bread. Easily doubled.

Vegan, Gluten-free

  • 2 tsp coconut oil (or any cooking oil)
  • about 225 g tender stem broccoli or florets
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 green chilli, finely chopped (deseed for less heat)
  • 1 Tbsp minced ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 125 g dried yellow lentils (or any quick cook lentil)
  • 250 g + veg stock
  • salt & black pepper
  • a handful of chopped fresh coriander
  • 1/2 lemon
  • a handful of flaked almonds (or cashews) toasted in a dry pan until lightly browned

Heat the oil in a large pan over a medium high heat, add the cumin seeds & mustard seeds and cook until they start to pop. Add in the onion, garlic, chilli & ginger with a pinch of salt and cook for about 4 minutes until softened. Then add the lentils, turmeric and ground coriander stirring to coat the lentils and pour in 250 ml stock.

Bring to the boil then lower the heat  and simmer, covered for about 12 minutes (depending on the lentils) until they are tender soft. Lay the broccoli on top of the lentils and add a good splash of veg stock, season well with salt & pepper, bring to the boil again then lower the heat and simmer, covered again for about 5 minutes until the broccoli is tender but still crisp.

Add most of the fresh coriander and a squeeze of lemon juice and taste. Adjust seasoning as required.

Serve topped with some toasted flaked almonds, the rest of the fresh coriander and a wedge of lemon to squeeze over.

Indian Broccoli & Yellow Lentils

And no need to use (or clean) the grill pan or the extractor. Result.

Indian Broccoli with Lentils

Happy Valentine’s Day!


13 Responses to “Quick Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds”

  1. Patrick February 13, 2013 at 5:12 pm #

    You are so right about the these ridiculous cooking times that these Tv chefs, and some cook books come up with. Possible if you have someone else doing all the chopping and preparing for you!

  2. Alison February 13, 2013 at 9:07 pm #

    This looks so good and I have been looking for a broccoli recipe since yesterday as I have some I want to use. I wish I could use this recipe, but right now I can’t get the ingredients… but this is bookmarked for the future! Thank you.

  3. Conor Bofin February 13, 2013 at 11:37 pm #

    I find that I have to significantly reduce most vegetable cooking times as I like mine al denté. The Jamie Oliver 30 minutes is to fit it into two 12 minute segments plus ads. Never believe that nonsense.
    Lovely post, as usual.

  4. Eha February 14, 2013 at 3:12 am #

    Well, I happen to love Jamie Oliver – the 15 mins far more than the 30 mins – modern, healthy, tasty, fun!! Never look at the clock: the meals are fast enough to make 🙂 ! but this recipe is really special: adore broccoli, have added nuts but never lentils – here we come!!

    • Natalie Ward February 14, 2013 at 10:26 am #

      I love Jamie too 😉 I think the 15 minute meals are much more realistic & healthy than the 30 as well. And I always love his platters & boards that he serves thing on!!

  5. Tammy February 14, 2013 at 2:36 pm #

    I am so happy about this recipe. My fridge is spilling over with broccoli and I have so many Indian seeds and spices on hand. Coming up soon!

  6. Desiree February 14, 2013 at 6:59 pm #

    Hi Natalie, I found you already! Nice website, and the first recipe I saw is with coriander; my favourite! Greetings from Nisse and a hug for Rufus!

    • Natalie Ward February 14, 2013 at 7:34 pm #

      Hi Desiree, we have just got in now. It was so lovely to meet you both today I hope you enjoy the recipes and the rest of your holiday! Take care, Rufus sends Nisse a big lick!! xxx

  7. Chica Andaluza February 14, 2013 at 8:24 pm #

    I’m with you on the tv chef timings but I have enjoyed the ideas in the 15 minute meals. Love this though as am a huge fan of broccoli and lentils – gorgeous!

  8. sinirini March 9, 2013 at 10:00 pm #

    Oh I love lentils. The red/or yellow one especially. And I love those easy recipes! Thank you


  9. Indian Spices March 14, 2013 at 7:48 am #

    Thanks for this, I’ve just got a spice tin to use and was unsure which spices to fill it with to be useful. Thanks!


  1. Indian Spiced Yellow Lentils with Broccoli | Sophia Chow - February 27, 2013

    […] – it was amateur night in my kitchen.   I was pretty excited to make this recipe for indian spiced yellow lentils with broccoli from one of my all time favorite food blogs, and I was fumbling around like I had never cooked […]

  2. Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds | Sally Connelly - April 23, 2013

    […] Originally posted on Cook Eat Live Vegetarian […]

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