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.
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Ingredients:

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

Instructions:

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.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.