South Indian Puy Lentil & Tenderstem Broccoli Stir Fry
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Ingredients
300g tenderstem broccoli, halved
500g vac-packed puy lentils
Juice of 1 lime
Handful salted peanuts, roughly chopped
2 tbsp neutral or olive oil, plus extra to serve
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilli flakes
1⁄2 tspground turmeric
1 tsp sea salt flakes
Method
Tip the broccoli into a bowl of boiling water and let it blanch for 2 minutes.
Meanwhile, heat the oil in a large frying pan and add the mustard and cumin seeds. Turn the heat down to medium to low and let them splutter for 30 seconds, or until the cumin seeds start to darken very slightly. Drain the broccoli and add it to the pan.
Add the chilli flakes, turmeric and sea salt and stir-fry over a high heat for 2–3 minutes before adding the puy lentils. Stir for a further 2–3 minutes over a lower heat, then add the lime juice, taste the salt and adjust as needed and add a little more oil if you wish.
Serve hot, scattered with the peanuts, with rice or flatbreads and yogurt alongside.
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