Charred edges of broccoli, hearty lentils and a fresh tahini sauce make this vegetable-forward main course complete. Lemon and mint keep it lively; toasted sunflower seeds add a crunchy finish.
The strength of this dish lies in the contrasts between its components. Broccoli roasted in a hot oven develops dark, slightly bitter edges, while the inside stays firm. Green lentils are earthier and softer, but keep their shape when cooked with care. Tahini brings the flavours together with its rich, nutty character; lemon makes the sauce brighter and thinner. Mint adds a cool, herbal note, and sunflower seeds bring a dry crunch. That way, every bite has something soft, something firm and something crunchy.
Cut the broccoli into florets of roughly equal size, and keep the stem too: peel off the tough outer layer and cut the core into thin wedges. These pieces roast along with the florets and are milder and juicier. Spread everything out well on the baking sheet. When broccoli is piled on top of itself, it steams instead of developing browned edges. A high oven temperature helps, but keep an eye on the pieces: thin florets brown faster than thick stems. A small amount of oil is enough to help the cut sides roast well.
Green lentils are better suited to this dish than red lentils, which fall apart quickly as they cook. Rinse them before using and taste them towards the end of the cooking time; the exact timing depends on how old and dry the lentils are. Drain them as soon as they are cooked but still have a slight bite. A little cooking liquid can come in handy to keep them warm and moist. Cumin adds a warm, earthy undertone. Add the lemon juice and mint only after cooking, so their fresh flavour doesn't cook away.
Tahini can vary a lot in thickness from one jar to another. Stir the tahini well first, then add cold water a little at a time; the mixture may thicken before it becomes smooth. Keep stirring until the sauce is pourable. If it tastes very sharp or bitter, a little extra lemon juice or a pinch of salt can help; don't add a lot of water at once, or the sauce will quickly become watery. No mint on hand? Flat-leaf parsley offers a different, but still fresh, herbal flavour. Use whole sunflower seeds if possible and toast them briefly in a dry pan; stay nearby, as they brown quickly.
Serve the lentils and broccoli straight away, with the tahini sauce drizzled over the top or served separately in a small jug. The dish is hearty enough as a main course, but also goes well with flatbread or a simple bowl of rice. Once cooled, leftovers can be covered and kept in the fridge. Preferably store the sauce separately, and heat the broccoli and lentils through thoroughly; add the fresh mint and seeds just before serving so they retain their fresh flavour and crunch.
Preheat the oven to 220 °C (200 °C fan). Rinse the lentils under cold water. Put them in a pan with plenty of water and cook for 20–25 minutes, until tender but still firm. Drain.
Meanwhile, cut the broccoli into florets. Peel the stem and cut it into thin wedges. Toss everything on a baking sheet with 2 tbsp olive oil, half the cumin, ½ tsp salt and black pepper. Spread the broccoli out and roast for 18–22 minutes, until the edges are dark and the pieces are cooked but still have a bite.
Toast the sunflower seeds in a dry frying pan over medium heat. Shake the pan regularly and remove the seeds as soon as they are golden brown. Set aside.
In a small bowl, stir the tahini with the grated garlic, half the lemon juice and 3 tbsp cold water. Keep stirring until a smooth, pourable sauce forms. Add water if needed, one teaspoon at a time, and season with salt.
Toss the warm lentils with the remaining 1 tbsp olive oil, the rest of the cumin, the lemon zest and the remaining lemon juice. Season with salt and pepper and stir in the mint.
Divide the lentils among four plates and arrange the roasted broccoli on top. Drizzle with the tahini sauce and finish with the sunflower seeds. Serve immediately.
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