Lentil & Charred Greens Bowl

Instructions

1. Prepare the Oven and Broccoli

   5 min hands-on15 min waiting

   • Preheat the oven to 200°C (400°F).
   • Trim the ends of the broccoli stalks and slice thicker stalks in half lengthwise.
   • Cut the rest into bite-sized pieces and spread evenly on a baking tray.
   • Drizzle with some olive oil and sprinkle with a pinch of salt.
   • Toss to coat and roast for 15 minutes, turning halfway, until tender and slightly browned.

2. Sauté the Kale

   4 min hands-on

   • Heat the remaining olive oil in a large skillet over medium-high heat.
   • Add the kale and stir-fry for 3–4 minutes, tossing frequently, until charred and crispy.
   • Remove from heat and set aside.

3. Cook and Season the Lentils

   2 min hands-on20 min waiting

   • Cook the lentils according to package instructions until tender.
   • Drain and transfer to a large mixing bowl.
   • Add the juice and zest of half a lemon, a drizzle of olive oil, and a pinch of salt.
   • Stir to combine.

4. Make the Tahini Dressing

   3 min hands-on

   • In a small bowl, whisk together the tahini, juice of 1 lemon, a splash of water, and a drizzle of olive oil.
   • Adjust water as needed to achieve a smooth, creamy consistency.

5. Assemble the Bowl

   3 min hands-on5 min waiting

   • Combine the roasted broccoli with the cooked lentils and sautéed kale in a large bowl.
   • Pour the tahini dressing over the mixture and toss gently to coat.

6. Garnish and Serve

   2 min hands-on

   • Transfer the mixture to serving bowls or plates.
   • Top with chopped fresh mint and pomegranate seeds for garnish.
   • Cooking tips:
   • For extra crunch, consider toasting a handful of sesame seeds and sprinkling them over the dish before serving.
   • If you prefer a stronger lemon flavor, add a bit more zest or squeeze additional juice over the final dish.
   • Serve warm or at room temperature for the best flavor and texture combination.