Black, pearly lentils serve as a springboard for a highly nutritious salad that seems more sophisticated than its ease of prep would suggest. You want a lot of broccoli in this dish, so if only small heads are available, use two bunches. French green lentils also hold their shape with cooking, so they would be an adequate substitution for black lentils.
Don’t compost those broccoli stalks. When relieved of their outer green layer, they are crisp, tender, and mild in flavor on the inside. Slice and sauté them in stir-fries, or use as a crudité for dips.
Broccoli Confetti Lentil Salad
- 1 cup black lentils beluga
- 2 tsp grapeseed or avocado oil
- 1 cup chopped onion
- 2 garlic cloves peeled and chopped
- 1 large head broccoli florets finely chopped
- Juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp dried red pepper flakes
- 1 cup sliced roasted red pepper
- 1/2 cup chopped dill
- 2 Tbsp capers
- 1/4 cup Pumpkin seeds
- In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
- In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
- Serve topped with pumpkin seeds.
Per serving: 321 calories; 20 g protein; 8 g total fat (1 g sat. fat); 48 g total carbohydrates (7 g sugars, 20 g fiber); 479 mg sodium