Purple Sprouting Broccoli & Lemony Lentils Recipe

salad, hot salad, healthy, seasonal, vegan recipe

Purple Sprouting Broccoli & Lemony Lentils Recipe

This is a deliciously fresh tasting jumble! Jam packed full of lemony, garlicky flavour with a warming chilli kick. A hearty bowlful is more than satisfying enough to have by itself  or serve it as a side dish as part of a main meal.


Recipe serves 2 - 3 as a main meal or 4 - 5 as a side dish. 



2 handfuls of purple sprouting broccoli

2 tins of lentils, drained and rinsed

2 bunches of watercress, roughly chopped

The zest and juice of 2 lemons

2 cloves of garlic, finely minced

1 -2 chillis, seeds removed then finely sliced

Olive oil

Sea salt

Freshly ground black pepper



1. Cut each piece of purple sprouting broccoli into half widthways then into quarters. Set aside.

2. Place a large frying pan or wok over a medium heat. Pour in 2 tablespoons of olive oil then add the minced garlic to the pan and allow it to sizzle gently for 1 minute, stirring regularly.

3. Add the broccoli, lentils, lemon zest and chilli to the pan and tumble them together with the garlicky oil. Continue to stir fry for 4 or 5 minutes, stirring regularly.

4. Squeeze over the lemon juice, add the watercress and season with a pinch of sea salt and black pepper.

5. Give everything one last jumble before having a little taste to make sure you’re happy with the seasoning then serve warm or at room temperature.