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Warm Puy Lentils, Purple Sprouting Broccoli & Tahini Yoghurt


When you've got an abundance of any one crop, it helps to have a few different recipes to keep meal times fresh and exciting. This wholesome dish using purple sprouting is simple, but very satisfying.


  1. 125g Puy lentils

  2. 50ml extra-virgen olive oil

  3. 1/2 tbsp cumin seeds

  4. 1/2 tbsp dried chilli flakes

  5. 1 onion, diced

  6. 2 garlic cloves

  7. 2 bay leaves

  8. 60g whole almonds

  9. 375ml vegetable stock

  10. 400g purple spouting broccoli

  11. Handful of mint and flat-leaf parsley

  12. 100g tahini yoghurt ( mix plain yoghurt, tahini, lemon juice, salt and pepper)


  • In a large pan of unsalted water, bring lentils to the boil. Drain and rinse under cold water and set.

  • In a separate pan warm the olive oil with the cumin and chilli flakes for a couple of minutes, then add the onion, garlic and bay leaves and cook until the onion is soft.

  • Pulse the almonds in a food processor until they are roughly chopped, then add to the onions and cook for a further few minutes.

  • Add the lentils, pour in the stock and cook for 10 minutes until the lentils are tender but not too soft. Season and add parsley and mint.

  • Cook broccoli in a pan of boiling salted water for 2 minutes. Drain under cold water and set aside.

  • Lightly brush the broccoli with oil and place a chargrill pan over a high heat. When it starts smoking, add the broccoli and cook on both sides for a couple of minutes.

  • Divide the lentils into serving bowls, top with the chargrilled broccoli and spoon over the tahini yoghurt. Drizzle with olive oil and another pinch of chilli flakes.

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