Traybake Lentils with Broccoli

Ingredients

• Dried green or brown lentils 250
• Broccoli florets 400
• Large red onion, cut into wedges 1
• Red or yellow bell pepper, deseeded and cut into chunks 1
• Garlic cloves, thinly sliced 3
• Cherry tomatoes 250
• Olive oil 3
• Vegetable stock 600
• Ground cumin 1
• Smoked paprika 1
• Turmeric 0.5
• Salt to taste
• Black pepper to taste
• Lemon, for juice and zest (optional) 1

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Rinse the dried lentils thoroughly under cold water.
3. In a large, ovenproof baking dish (approx. 30x20cm), combine the rinsed lentils, red onion wedges, bell pepper chunks, sliced garlic, and cherry tomatoes.
4. Drizzle with 2 tablespoons of olive oil, add the cumin, smoked paprika, turmeric, salt, and pepper. Pour over the vegetable stock. Stir everything together to ensure the lentils and vegetables are well coated.
5. Cover the baking dish tightly with foil or a lid. Place in the preheated oven for 30 minutes.
6. Remove the dish from the oven, stir the contents, and add the broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil.
7. Return the dish to the oven, uncovered, for another 15-20 minutes, or until the lentils are tender and the broccoli is bright green and cooked through.
8. Squeeze fresh lemon juice over the traybake and sprinkle with lemon zest, if using, before serving.