Broccoli Confetti Lentil Salad
4 people
4 people
  • 1cup black lentilsbeluga
  • 2tsp grapeseed or avocado oil
  • 1cup chopped onion
  • 2 garlic clovespeeled and chopped
  • 1 large head broccoliflorets finely chopped
  • Juice of 1/2 lemon
  • 1/2tsp salt
  • 1/2tsp dried red pepper flakes
  • 1cup sliced roasted red pepper
  • 1/2cup chopped dill
  • 2 Tbsp capers
  • 1/4cup Pumpkin seeds
  1. 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.
  2. 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.
  3. Serve topped with pumpkin seeds.
Recipe Notes

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