Lentils with charred broccoli & ginger
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Lentils with charred broccoli & ginger

By Tom Kerridge

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

  • Prep:15 mins
    Cook:30 mins
  • Serves 8 as a side
  • Easy

Nutrition per serving

  • kcal 137
  • fat 6g
  • saturates 1g
  • carbs 9g
  • sugars 4g
  • fibre 6g
  • protein 8g
  • salt 1.2g

Ingredients

  • 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

Method

  1. 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.

  2. 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.

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