Name: Roast broccoli with lentils and preserved lemon
Total time: 40 min
Yield: Serves 1
Ingredients: 100g long-stemmed broccoli; 1/2 clove garlic crushed; 50g Puy lentils; 8 cherry tomatoes halved; 1/4 red onion finely sliced; 1/2 lemon zested; 1 tsp oil; 1/2 lemon juiced; 1 small preserved lemon pulp scraped out and skin finely chopped; a small handful flat-leaf parsley plus extra for the dressing; 1 tsp white wine vinegar; 1 tsp oil

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Roast broccoli with lentils and preserved lemon

Roast broccoli with lentils and preserved lemon

Anna Glover

Published: September 24, 2015 at 9:13 AM

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Serves 1

Easy

Total time: 40 mins

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This recipe for roast broccoli with lentils and preserved lemon makes for a really easy midweek meal for one. It's vegetarian, ready in under and hour and around 300 calories, but still delivers big, punchy flavours. You're welcome

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Ingredients

Nutrition

100g long-stemmed broccoli
1/2 clove garlic

crushed
50g Puy lentils
8 cherry tomatoes

halved
1/4 red onion

finely sliced
1/2 lemon

zested
1 tsp oil

Dressing

1/2 lemon

juiced
1 small preserved lemon

pulp scraped out and skin finely chopped
a small handful flat-leaf parsley

plus extra for the dressing
1 tsp white wine vinegar
1 tsp oil

Nutrition: per serving

kcal333
fat3.6g
saturates1.3g
carbs38.2g
fibre12.7g
protein19.1g
salt0.1g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Toss the broccoli with 1 tsp oil, lemon zest, garlic and season well. Tip onto a baking tray and cook for 10 minutes until tender and golden at the edges.
step 2

Rinse the lentils and put in a small pan with cold water. Bring up to the boil and cook for 25 minutes until the lentils are tender.
step 3

To make the dressing, whisk the lemon juice, finely chopped preserved lemon, a little chopped parsley and vinegar with 1 tsp oil and season.
step 4

Drain the lentils and toss with most of the dressing. Add the cherry tomatoes, red onion and most of the parsley and toss. Tip onto a plate, top with the roasted broccoli and the remaining dressing.

Authors

Anna Glover profile

Anna GloverSenior food editor

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