Skip to main content

Creamy Indian Lentils with Broccolini

Long-simmered lentils with earthy Indian spices get a crunch and freshness when topped with broccolini.
Creamy_Indian_Lentils_with_Sweet_Baby_Broccoli

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 Broccolini® 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 Broccolini 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.