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Creamy Indian Lentils with Sweet Baby Broccoli
Long-simmered lentils with earthy Indian spices get a crunch and freshness when topped with sweet baby broccoli.
2 Tbsp. oil
1 C Ready-Set-Serve (RSS) Sliced Yellow Onions
4 cloves Ready-Set-Serve Peeled Garlic, minced
1 serrano chile pepper, minced
1/2 C Ready-Set-Serve Washed & Trimmed Cilantro
2 tsp. fresh ginger, minced
1 tsp. cumin, ground
1 tsp. coriander, ground
1 tsp. turmeric, ground
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 C Markon First Crop Tomatoes, chopped
4 C dried lentils, soaked overnight
4 C vegetable stock
1/4 C heavy whipping cream
1 lb. Markon First Crop Sweet Baby Broccoli, steamed and seasoned with salt and pepper
Heat oil in a large, heavy-bottomed stew pot. Saute onions until soft; add garlic, Serrano chile, cilantro, ginger, cumin, coriander, turmeric, cayenne, salt, and pepper and continue cooking while stirring three more minutes.
Add tomatoes and lentils to the stew pot; stir to combine. Add vegetable stock; bring to a boil, then simmer until lentils are soft (25-30 minutes).
Remove mixture from heat. Using a hand-held blender, puree part of the mixture, leaving many lentils whole. Stir in whipping cream and return to heat.
When warm, serve with Markon First Crop Sweet Baby Broccoli on top.
Fall
Winter
Entrees
Gluten Free
Vegetarian