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Slightly Spiced Green Lentils with Roasted Broccoli & Lemon


Serves 4 as a side dish


  • 1½ cups Grainworks Organic green lentils, rinsed
  • 1 tbsp neutral oil
  • ½ lemon, very thinly sliced, seeds removed
  • 2 garlic cloves, peeled and thinly sliced
  • 1 head of broccoli cut into florets & tough stem removed
  • 3 tbsp store bought spiced oil
  • 2 tbsp red wine vinegar
  • 4 oz. feta, cubed or sliced
  • Salt & pepper, to taste


Preheat oven to 400°F.

Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain and transfer to a medium bowl when cooked.

While lentils are cooking, toss broccoli, lemon and garlic with oil and place on a parchment lined baking sheet; season with salt & pepper. Roast for about 10 minutes, tossing halfway, until broccoli and lemon is soft.

To serve, add warm lentils to a serving bowl and stir in roasted broccoli, lemon and garlic. Drizzle with spiced oil and red wine vinegar, season with salt and pepper to suit your taste. Toss to combine. Top with cubed feta and enjoy!