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 Breadcrumbs

  Japanese Style - Trader Joe's

  ¼ cup or 17g

• 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. Heat the oven to 425°F. Toss broccoli with the onions, 1 minced garlic clove, and 2 tablespoons olive oil. Spread on a parchment-lined baking sheet and roast until tender and lightly charred, 15–20 minutes. Pulse in a food processor to small bits (no larger than a lentil); measure 1 cup for the mixture.
2. Meanwhile, combine lentils and water in a medium pot. Bring to a boil, then simmer until tender, 23–25 minutes. Add a splash more water if needed; drain any excess.
3. In the food processor, add the cooked lentils, 1 cup chopped roasted broccoli mixture, almonds, panko, oregano, basil, salt, and pepper. Pulse just to combine. Add the egg and pulse until the mixture holds together but the lentils retain some texture.
4. Roll into 12 golf ball–sized bites and arrange on a parchment-lined baking sheet. Lightly brush or mist with olive oil. Bake until browned and crisp, 25–30 minutes.
5. For the sauce, warm 2 teaspoons olive oil in a small saucepan over medium-low heat. Add the remaining minced garlic clove and cook 1 minute. Stir in the cream and lemon zest; bring to a gentle boil and cook until slightly thickened, 6–8 minutes. Off heat, stir in lemon juice; season with a pinch of salt and pepper.
6. Serve the lentil broccoli bites hot with the lemon cream sauce spooned over or on the side for dipping.