Prep Time: 10 minutes
Cooking Time: +- 25 minutes
Serves: 2-4
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Today’s recipe is a one tray veggie wonder. Brown mushrooms, broccoli and lentils all roasted in one pan.  Served with fresh baby spinach, sliced red onion, chevin and toasted chopped hazelnuts. And lemon zest is a must, together with garlic flavoured extra virgin olive oil. Hubby loves his meat, but he honestly thoroughly enjoyed this dish. The crispy roasted lentils is such game changer. Enjoy! C x

Roasted Mushroom, Broccoli & Crispy Lentils | Chevin & Hazelnuts

250 g brown mushrooms, quartered
300 g broccoli florets
1 x 400 g tin lentils, drained or 1 c (250 ml) cooked brown lentils
Extra virgin olive oil
Freshly ground salt and pepper
50 – 100 g chevin (optional), torn into pieces
50 g hazelnuts, toasted in a dry pan and chopped or blended to form crumbs
60 – 80 g baby spinach leaves
half a red onion, thinly sliced
zest of 1 lemon
Willow creek garlic flavoured extra virgin olive oil (optional)

Preheat oven to 220 Degrees Celsius.
Arrange mushrooms, broccoli and lentils onto a large greased baking tray. Drizzle with olive oil and season well.
Roast for +- 25 minutes or until lentils are crispy.
Serve the roasted ingredients with baby spinach, red onion, chevin, hazelnut crumbs and lemon zest.
Drizzle with extra virgin olive oil or garlic flavoured olive oil.

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