Asian Lentils and Broccoli

Get ready for a flavor-packed adventure with Asian Lentils and Broccoli! Tender broccoli florets join shallots, garlic, and ginger in a fragrant saute, while a splash of soy sauce and vegetable broth enriches the medley. In a separate pan, broccoli sizzles to perfection in olive oil, boasting a hint of spice. Lentils join the mix, swirling in a ginger-soy embrace, as chili slices add a fiery kick. Each bowl presents a symphony of flavors, inviting you to savor this Asian-inspired delight in every bite!

Prep Time: 10 min

Cook Time: 12 min

Ingredients:

  • 12 oz bag broccoli florets
  • 1 can brown or green lentils, drained and rinsed
  • 2 small shallots, minced
  • 2 cloves garlic, minced fine
  • 1” piece fresh ginger, minced fine
  • ¼ cup soy sauce
  • ½ cup vegetable broth
  • 1 red chili, sliced into thin rings (remove seeds for less heat) or chili flakes

Directions:

In a large saute pan or wok, over medium heat, add a little bit of olive oil. Add in the shallots and saute for 3-4 minutes until they start to soften. Add in the ginger and garlic and cook for 1 minute. Add in the vegetable stock and half of the soy sauce. Simmer and reduce the liquid by half.

At the same time, in a separate saute pan, over medium-high heat, add in a little olive oil and add the broccoli. Saute, moving the broccoli frequently for 5-6 minutes. Broccoli should have a little browning and become tender crisp. Season with pepper and the rest of the soy sauce. Toss in the lentils and the ginger soy mixture to coat and heat through. 

Divide among serving bowls and top with red chili or chili flakes.

Other Ways To Prepare This Meal:

Meat-eater in the group: Add shredded rotisserie chicken in with the lentils at the end.

Gluten-free: Use tamari instead of soy sauce.

Kid-friendly: Serve their bento style with a little sticky rice, fruit and the lentils.