Lentil Broccoli Bites with Cream Sauce

Ingredients

• Broccoli

  Raw

  2 cup chopped or 182g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lentils

  Raw

  ½ cup or 96g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  ¼ cup or 15g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Basil

  Spices, dried

  ¼ tsp, leaves or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  1 cloves, minced or 3g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F. Toss the broccoli with onions, garlic, and olive oil. Spread in a single layer on a parchment-lined baking sheet and roast until starting to char, about 15 to 20 minutes. Transfer to a food processor and pulse into small pieces, no larger than a lentil. Measure out about 1 cup.
2. While the broccoli roasts, combine lentils and water in a medium pot. Bring to a boil, reduce to a simmer, and cook until lentils are tender, about 23 to 25 minutes. If needed, add more water and continue to cook until tender. Drain any excess water.
3. In a food processor, combine the cooked lentils, broccoli mixture, almonds, panko, oregano, basil, salt, and pepper. Pulse to start combining. Add the egg and pulse until the mixture is combined but the lentils still hold their shape. Let rest while preheating the oven to 425°F.
4. Roll the lentil mixture into 12 balls, roughly the size of a golf ball. Place on a parchment-lined baking tray and brush with olive oil. Bake until browning and crisp, about 25 to 30 minutes.
5. While the lentil bites bake, prepare the sauce. Heat olive oil over medium-low heat, add garlic, and cook for one minute. Add heavy cream and lemon zest, bring to a boil, and cook until slightly thickened, about 6 to 8 minutes. Stir in lemon juice at the end.
6. Serve the lentil bites with the cream sauce drizzled on top.

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