Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / MAIN COURSE / Broccoli and Lentils Apicius

Broccoli and Lentils Apicius

February 22, 2016 by Ellen Kanner 3 Comments

 

Broccoli and Lentils Apicius

The first known broccoli recipe appears in Apicius, the early Roman recipe compendium, where it's cooked "with a mixture of cumin and coriander seeds, chopped onion plus a few drops of oil and sun-made wine." I give it a modern makeover, abetting it with lentils (also not subsidized) to turn it into a main course or significant salad. It makes use of the entire broccoli, from crown to stem. There's no waste and you get the most bang for your broccoli.
5 from 2 votes
Print Recipe Pin Recipe
Servings 4 -6

Ingredients
  

  • 1 bunch broccoli
  • 1 cup lentils any color, but tiny black lentils, also called beluga lentils, hold their shape nicely after cooking
  • 2 cups water or vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon wine red or white
  • ½ teaspoon agave
  • 1 teaspoon cumin seeds or 1-1/2 teaspoons cumin
  • 1 teaspoon coriander
  • ⅓ cup pine nuts
  • ⅓ cup scallions sliced fine
  • 1 handful parsley chopped
  • sea salt and fresh ground pepper to taste

Instructions
 

  • Take the broccoli and chop the florets into bite-sized bits. Slice the stems into thin, stylish discs.
  • Steam for 7 to 10 minutes, so broccoli is still bright green and has some crunch.
  • Rinse broccoli in cold water and set aside.
  • In a large pot, bring water or vegetable broth to boil over high heat. Pour in lentils. Cover and reduce heat to low, simmering for 20 minutes or so, until lentils are just tender and all the liquid is absorbed.
  • Meanwhile, toast cumin seeds in a small dry skillet over medium-high heat for about 5 minutes. Give it a shake occasionally so the seeds don't burn. When your kitchen is suffused with a beautiful toasty smell, remove from heat.
  • Pour toasted cumin seeds into a small bowl. Or add your cumin powder here, along with the coriander. Whisk in olive oil, wine, honey or agave.
  • Tip lentils into a large serving bowl. Pour olive oil mixture over them and toss to mix.
  • Add broccoli, stirring gently to combine.
  • Toast the pine nuts in the same fashion as the cumin seeds, but shake the pan frequently and watch them closely -- they can go from golden to black in a matter of minutes. Add to toasted nuts to broccoli and lentils, along with the chopped scallions and chopped parsley.
  • Season generously with sea salt and pepper. Serve at room temperature.
  • Covered and refrigerated, it keeps for several days.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: MAIN COURSE Tagged With: Broccoli and Affordable Health Care, Broccoli and Lentils Apicius, Ellen Kanner, Soulful Vegan

« Sesame Broccoli Miso Soup
VEGAN OF THE MONTH: TRACEY STEWART »

Comments

  1. Ella Kemmerly says

    October 19, 2022 at 7:21 pm

    5 stars
    Delicious! I made this for my yearly Latin class cooking project and enjoyed it very much, as well as my class! I will definitely be making it again just for myself!

    Reply
  2. Melissa says

    October 19, 2022 at 7:27 pm

    5 stars
    This is absolutely delicious!! My daughter made this for her high school senior Latin IV class “Roman feast,” and we kept eating it in advance of the event the night before. She cooked the lentils to perfection in veggie broth and added some white wine (Larkspur Pinot Gris) to the cumin and coriander mix. Love the toasted pine nuts, too. We will be making this again and again. (And exploring your other recipes.) Thank you!

    Reply
    • Ellen Kanner says

      October 29, 2022 at 5:24 pm

      Melissa! I. Am. Thrilled. What a fun — and delicious way way to bring a lesson home. Kudos to you and Ella. What shall we cook up next?
      Greenly (and gratefully), Ellen

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

VEGAN EXTRAS

  • SHARE YOUR VEGAN STORY
  • RESOURCES
  • MY FAVORITE PEOPLE, MY FAVORITE RECIPES

RECOMMENDED VEGAN READS

Recent Posts

  • Barley — A New Way with an Ancient Grain
  • Harira —A Soothing Bowl of Wonder for Everyone
  • Irish Soda Bread
  • Dal in Living Color
  • Sukuma Wiki – Stretch the Week and Celebrate Greens

EXPLORE VEGAN RECIPES…

  • Better on a Biscuit
  • Sweet Potato Salad with Tahini and Ginger
    Social Justice with Urban Oasis Project | Sweet Potato Salad
  • Masala Lentils (Sabut Masoor)
  • Just Add Water – Cocina Povera | Conscious Cookery Day 4
  • Soulfulvegan mushrooms
    Exotic Mushroom Toast

Archives

Some posts might contain affiliate links of books that I love. I earn a small percentage from a purchase using these links.

~ Search Site ~

RSS Newsletter

  • March 2023 March 1, 2023
  • February 2023 February 1, 2023
  • A Little Ask and a Little Delight January 17, 2023
  • January 2023 December 29, 2022
  • December 2022 December 1, 2022

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics