Lentils with Roasted Broccoli and Lemony Breadcrumbs (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I was craving lentils. I don’t know if that has ever happened to anyone else, but I knew I wanted lentils so I found a recipe using lentils. I came across this lentils with roasted broccoli and lemony breadcrumbs recipe from The Complete Plant Based Cookbook and I was very glad that I made it.

This recipe can be broken down into the different layers of the dish. The base is lentils that were simmered in water with onion, garlic, and spices. The next layer is broccoli that was roasted in the oven until perfectly tender and slightly charred.  The breadcrumbs topped the broccoli. The breadcrumbs were toasted on the stove in some oil and I stirred in some lemon zest. The final layer was a simple balsamic glaze.

I loved how the dish tied together! The lentils helped make this a hearty and satisfying dish. The roasted broccoli had the perfect texture. The lemony breadcrumbs and the balsamic glaze helped pull everything together. This recipe made enough for Jacob and I to have three meals out of it. I would recommend this recipe!

Taste: 10/10

Notes for next time: I loved how much flavor this dish had considering it only had a few components.