Charred Broccoli with Lentils

Charred Broccoli with Lentils

Charred broccoli and lentils have a great balance of tender, crispy, earthy and hearty. Soaking red onions softens the bite and adds the perfect amount of tangy-ness to this simple dish. Top with toasted nuts and jalapeños for added kick and crunch.

Charred Broccoli with Lentils

Serves 4

Prep Time: 5-10 minutes

Total Time: 45 minutes


1 1/2 cups french, green or brown lentils

3 cups low sodium vegetable broth

1 head broccoli, cut into florets with stems kept long

2 tablespoons extra virgin olive oil, plus 2 tablespoons for drizzling

1/2 small red onion, very thinly sliced

1/2 cup red wine vinegar

1 small jalapeño pepper, sliced into thin rounds (optional)

1/2 cup toasted sliced almonds

Kosher Salt

Ground black pepper


Rinse lentils well, then place in a medium saucepan with vegetable broth. Bring to a boil over medium high heat, then reduce to a low simmer and cook until tender, about 20-30 minutes. Add water if needed during the cooking process to keep the lentils from drying out. Season to taste with salt and pepper and keep in cooking liquid. (Lentils can be made ahead and gently reheated in cooking liquid when ready to serve.)

In a medium bowl, cover sliced red onions with red wine vinegar; set aside. Bring a large pot of water to a boil. Cook broccoli until stems are just tender but are still slightly resistant when pierced with a knife, about 3-4 minutes. Drain and rinse well with cold water. Spread florets out on a paper towel-lined plate to dry. (This step can be done ahead and broccoli can be refrigerated until ready to char.) Remove towel and season broccoli with salt and pepper.

Heat a large cast iron or other study skillet over medium high heat. Add 2 tablespoons olive oil to hot skillet and place broccoli, cut side down, in the pan. Cook until charred, about 3-5 minutes. Flip and continue to cook until broccoli is warmed through, about 1-2 minutes more.

Use a slotted spoon to plate warm lentils, then top with broccoli and a drizzle of 2 tablespoons olive oil. Scatter over marinated red onions, jalapeño slices, toasted almonds, salt and pepper.

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