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.