Roast broccoli with lentils and preserved lemon

Roast broccoli with lentils and preserved lemon

  • serves 1
  • Easy

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.



  • long-stemmed broccoli 100g 
  • garlic 1/2 clove, crushed
  • Puy lentils 50g
  • cherry tomatoes 8, halved
  • red onion 1/4, finely sliced
  • lemon 1/2, zested
  • oil 1 tsp


  • lemon 1/2, juiced
  • preserved lemon 1 small, pulp scraped out and skin finely chopped
  • flat-leaf parsley a small handful, plus extra for the dressing
  • white wine vinegar 1 tsp
  • oil 1 tsp


  • 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.

Nutritional Information

  • Kcals 333
  • Fat 3.6g
  • Saturates 1.3g
  • Carbs 38.2g
  • Fibre 12.7g
  • Protein 19.1g
  • Salt 0.1g