Lentils with Roasted Broccoli and Lemony Bread Crumbs

Name: Lentils with Roasted Broccoli and Lemony Bread Crumbs
Yield: Serves 4 to 6
Ingredients: 6 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 1 , onion, chopped fine; ¾ teaspoon, table salt, divided; 2 , garlic cloves, minced; 1 teaspoon, minced fresh thyme or ½ teaspoon dried; 12 ounces (1¾ cups), dried lentilles du Puy (French green lentils), picked over and rinsed; 3¾ cups, water; ½ cup, panko bread crumbs; 2 teaspoons, grated lemon zest; ½ cup, balsamic vinegar; 2 pounds, broccoli, florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks

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This supersavory dish elevates earthy French green lentils and humble broccoli to a whole new level.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

Lentils with Roasted Broccoli and Lemony Bread Crumbs

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

This supersavory dish elevates earthy French green lentils and humble broccoli to a whole new level. And although it's company-worthy, this comes together in less than an hour, making it achievable any day of the week. We opted for classic ...

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