Red lentil dal with broccoli and white beans

Ingredients for 4 servings:

• 4 spring onions
• 500 g broccoli
• 200 g cherry tomatoes
• 2 garlic cloves
• 200 g lentils, red
• 2 tbsp olive oil for frying
• 1 tsp Garam Masala, alternatively Ras el Hanout
• 700 ml vegetable stock
• 1 can white beans, approx. 400 g, alternatively chickpeas
• 1 lemon(s), zest and juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

high in protein, low in calories

Slice the spring onions into rings. Slice the broccoli stalks and trim the florets. Bring salted water to a boil in a pot. Boil the stalks for 1 minute, add the florets, and blanch for another 2 minutes. Drain, rinse with cold water, and let drain. Halve the cherry tomatoes and set aside. For the dal: In a pot, sauté half of the spring onion rings, the crushed garlic, and the lentils in 0.5 tbsp of hot oil for about 1 minute, stirring occasionally. Season with garam masala and salt. Pour in 600 ml of vegetable stock, bring to a boil, and simmer, partially covered, for about 10-15 minutes until softened—depending on how tender the lentils are. Add a splash of stock if desired. For the vegetables: Pour the remaining olive oil into a pan and fry the remaining spring onions for 2-3 minutes. Strain the beans into a sieve, rinse, and let drain. Add the drained broccoli, beans, and spring onions to the pan. Season everything with lemon zest, 1 tablespoon of lemon juice, salt, and pepper, and pour in the remaining 100 ml of vegetable stock. Cover and cook the vegetables for 5-8 minutes. Add the tomatoes about 5 minutes before the end of the cooking time. Season the vegetables and lentil dal to taste. Place the dal in deep plates and top with the vegetables. Optionally, scatter a few fresh spring onion rings on the plates. For 4 servings, one serving has 349 kcal.