How To Make Roasted Broccoli, Puy Lentils & Tahini Yogurt
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Serves:
Ingredients
- 2 heads of broccoli, cut into florets
- 1 cup of Puy lentils
- 1/4 cup of tahini
- 1/4 cup of Greek yogurt
- 2 cloves of garlic, minced
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Place the broccoli florets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
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Roast the broccoli in the preheated oven for 20-25 minutes, until tender and slightly charred.
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While the broccoli is roasting, cook the Puy lentils according to the package instructions. Drain and set aside.
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In a small bowl, whisk together tahini, Greek yogurt, minced garlic, lemon juice, and remaining olive oil until smooth. Season with salt and pepper to taste.
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To serve, divide the roasted broccoli and cooked Puy lentils among 4 plates. Drizzle with the tahini yogurt sauce and garnish with a squeeze of lemon juice if desired.
Nutrition
- Calories : 211kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 78mg
- Total Carbohydrates : 22g
- Dietary Fiber : 8g
- Sugar : 1g
- Protein : 9g
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