Lentils With Charred Broccoli Ginger Recipes

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LENTILS WITH CHARRED BROCCOLI & GINGER



Lentils with charred broccoli & ginger image

Serve this lightly spiced lentil, broccoli and ginger side dish at a feast of a dinner party. It's hearty without being overly rich

Provided by Tom Kerridge

Categories     Side dish

Time 45m

Yield 8 as a side

Number Of Ingredients 12

1 tbsp olive oil
4 shallots , finely chopped
4 garlic cloves , peeled and grated
large piece ginger , peeled and grated
400g can cooked puy lentils , drained
200ml chicken stock
4 tbsp soy sauce
2 tbsp sunflower oil
1 large head of broccoli , broken into small florets
1 tbsp sesame oil
small handful coriander leaves
1 green chilli , sliced

Steps:

  • Heat the oil in a saucepan and quickly fry the shallots, garlic and ginger, then add the lentils, chicken stock and half the soy. Simmer until the liquid has reduced by half.
  • Heat the sunflower oil in a frying pan, add the broccoli florets and fry until the edges are charred and toasted. Toss the broccoli occasionally so that it doesn't burn. Dress with the remaining soy sauce and the sesame oil, then stir through the lentils. Just before serving, scatter over the coriander and green chilli.

Nutrition Facts : Calories 137 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

LENTILS WITH GINGER AND LEMON FLAVOR



Lentils With Ginger and Lemon Flavor image

Provided by Pierre Franey

Categories     easy, lunch, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 1/2 cups water
1 1-inch piece cinnamon stick
1/2 teaspoon Tabasco sauce
Juice of 1/2 lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
1/4 cup chopped fresh coriander

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams

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