Broccolini and Lentil Salad

This vegan dish not only packs a punch taste wise, it provides you with a big dose of disease protective phytonutrients including alicin in from garlic and indols from broccolini. 


Ingredients (serves 2)

2 bunch broccolini, trimmed 

1 bag baby spinach 

1 x 400g can brown lentils, rinsed, drained

6 spring onions, ends trimmed, thinly sliced

1 tsp. chilli paste

1 tbsp. minced garlic

Balsamic vinegar

Olive oil 



Chop broccolini and steam broccoli until slightly tender

Rinse lentils until water, place in salad bowl

Add 1 tbsp. oil in a large non-stick frying pan over medium heat

Add the spring onions, chilli and garlic, stirring occasionally until spring onions collapse

Add the steamed broccolini and cook through, stirring occasionally for approx 3-5 min

Add the cooked fragrant broccolini and spinach to the lentils, stir well

Mix vinegar and 1 tbsp. of olive oil together, whisk well

Drizzle over broccolini and lentils, toss and serve 


Recipe adapted from


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