Broccoli Rice with Cardamom Lentils

Ingredients

• 300g boiled broccoli
• 1 tsp olive oil
• Black Pepper
• 1/4 tsp salt
• 100g boiled green lentils
• 1 medium onion
• 14 cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 crushed garlic clove
• 1/2 tsp lemon zest
• 2 cardamom pods
• 2 tbsp tomato paste
• 2 tbsp Optifast Chicken soup powder
• 1/3 cup water
• 2 tbsp chopped coriander
• 3 cardamom pods to decorate

Preparation

• In a pan place a teaspoon of olive oil, black pepper and sauté the broccoli. Leave 2 florets aside and in a food processor place the broccolis and blend until you get a granular texture. Add salt and set aside.
• In an oven-safe pan, place the cherry tomatoes, garlic, lemon zest, cardamom pods pressed with the flat of a knife to crack pod, olive oil. Season with salt and black pepper and roast uncovered in a pre-heated oven (200°C) for 15 minutes. Stir the tomatoes and keep them for another 15 minutes.
• Remove from the oven, and transfer the pan over medium heat, add tomato paste and coriander and Optifast powder diluted in water.
• Toss in the boiled lentils (keep a tablespoon for decoration). Add the diced onion and stir for 3 minutes, remove the cardamom pods and set aside.
• Start by plating the broccoli rice, add the cooked lentils and decorate with broccoli florets, cardamom pods and lentils.