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Broccolini and Lentil Salad

This vegan dish not only packs a punch taste wise, it provides you with a big dose of disease protective phytonutrients including alicin in from garlic and indols from broccolini.
Servings 4


  • 2 Bunches of broccolini, trimmed
  • 1 Bag baby spinach
  • 1 400g Canned brown lentils, rinsed, drained
  • 6 Spring onions, ends trimmed, thinly sliced
  • 1 tsp Chilli paste
  • 1 tbsp Minced garlic
  • Balsamic vinegar
  • Olive oil


  • Chop Broccolini and steam broccoli until slightly tender
  • Rinse lentils and place in salad bowl
  • Add 1 tbsp. oil in a large non-stick frying pan over medium heat
  • Add the spring onions, chilli and garlic, stirring occasionally until spring onions collapse
  • Add the steamed broccolini and cook through, stirring occasionally for approx 3-5 min
  • Add the cooked broccolini and spinach to the lentils, stir well
  • Mix vinegar and 1 tbsp. of olive oil together, whisk well
  • Drizzle over broccolini and lentils, toss and serve
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