I haven't tried. Sometimes I use EVOO and either just kosher salt or Penzeys Mural of Flavor. Their Justice works here too. Obviously, roasted/grilled asparagus works too. Just kosher salt or Mural of Flavor.
Hmm shoot I thought you could send me a private message, how about I paste the recipe below and you can print it:
Whole-food dip dinner
Ingredients
Olive oil
1 onion, finely chopped
3 garlic cloves, smashed with the flat of a knife
1 large tomato, diced
¼ cup tomato paste
1½ cups red lentils
Spice blend: whatever looks good in your pantry, think garam masala, cumin, coriander, turmeric, even cinnamon
1 large head broccoli, cut into spears
Optional: scoop of labneh or whole milk greek yogurt to serve
Preparation
Step 1
Cook your onions and garlic in a generous splash of oil until soft and extremely aromatic. Once the room smells delicious, stir in your tomato paste and allow it to toast, sticking to the bottom of the pan. Finish off with your fresh tomato, lentils, and a generous pinch of salt, then cover with water and lower heat to a simmer.
Step 2
While the lentils cook, toss your broccoli with oil and salt and roast at 425 for 20 minutes.
Step 3
When the lentils are soft and mushy, turn off the heat and toast your spices. Warm another splash of olive oil in the pan and add your spices, stirring frequently until aromatic. Stir into the dahl.
Step 4
To serve, spoon the dahl into a flat-bottomed bowl or plate, topping with roasted broccoli and a scoop of labneh if desired. Eat with your fingers and some flatbread, dipping the broccoli as you go.
Emily, your broccoli recipe also works with cauliflower. 1 can also use a wee roasted Parmesan on it.
That sounds absolutely delicious! I bet it would also be wonderful with romanesco.
I haven't tried. Sometimes I use EVOO and either just kosher salt or Penzeys Mural of Flavor. Their Justice works here too. Obviously, roasted/grilled asparagus works too. Just kosher salt or Mural of Flavor.
As someone who considers hummus and homemade flatbread a great meal (ok, I should include carrots and celery), you will get no argument from me!
You're my kind of gal Marliss!
Can someone tell me how I can print a recipe from Substack?
Tks but I don’t know how to send you a private message on Substack and not put my email out in the world either 🙄
Hmm shoot I thought you could send me a private message, how about I paste the recipe below and you can print it:
Whole-food dip dinner
Ingredients
Olive oil
1 onion, finely chopped
3 garlic cloves, smashed with the flat of a knife
1 large tomato, diced
¼ cup tomato paste
1½ cups red lentils
Spice blend: whatever looks good in your pantry, think garam masala, cumin, coriander, turmeric, even cinnamon
1 large head broccoli, cut into spears
Optional: scoop of labneh or whole milk greek yogurt to serve
Preparation
Step 1
Cook your onions and garlic in a generous splash of oil until soft and extremely aromatic. Once the room smells delicious, stir in your tomato paste and allow it to toast, sticking to the bottom of the pan. Finish off with your fresh tomato, lentils, and a generous pinch of salt, then cover with water and lower heat to a simmer.
Step 2
While the lentils cook, toss your broccoli with oil and salt and roast at 425 for 20 minutes.
Step 3
When the lentils are soft and mushy, turn off the heat and toast your spices. Warm another splash of olive oil in the pan and add your spices, stirring frequently until aromatic. Stir into the dahl.
Step 4
To serve, spoon the dahl into a flat-bottomed bowl or plate, topping with roasted broccoli and a scoop of labneh if desired. Eat with your fingers and some flatbread, dipping the broccoli as you go.
I've never done it, but if you send me your email I'm happy to send the recipe directly to you
Yum. Thanks.
Thanks for reading Gene!