Broccoli steaks and canned lentils roast together on a sheet pan for maximum flavor with minimal effort. The broccoli becomes tender and lightly charred, while the lentils turn warm and slightly crisp. They’re served over a bed of whipped goat cheese with fresh herbs, lemon, and shallots for brightness and contrast. The result is a colorful, satisfying vegetarian meal that feels special but requires very little hands-on cooking.
A Closer Look at the Ingredients
- Broccoli: One fresh medium broccoli works perfectly here. It’s brushed with olive oil, garlic powder, and salt, then roasted. High heat concentrates the broccoli’s flavor and creates crispy edges, so a simple seasoning is all you need.
- Green lentils: Canned lentils make this recipe especially convenient. After draining and drying, they’re tossed with olive oil, turmeric, cumin, and salt, then roasted. This quick oven step adds texture and deeper flavor.
- Goat cheese and cream cheese: The creamy base is made with a mix of goat cheese and a little cream cheese. You need a soft, rindless goat cheese for this recipe, which is usually sold in a container or in log-shape. The Vermont Creamery brand is a reliable choice. Full fat cream cheese helps mellow out the taste of the goat cheese. Feel free to use slightly more of one or the other depending on the taste you prefer.
- Lemon: Fresh lemon juice is mixed into the whipped cheese for brightness. If you’re using an organic lemon, a little zest over the finished dish adds extra fragrance and color.
- Shallots: Finely minced shallots add a gentle bite to the whipped cheese. If you’re sensitive to raw alliums, you can simply leave them out.
- Fresh herbs: Parsley, cilantro, chives, or mint all work well here. Choose one or use a mix of two. Fresh herbs brighten the dish and add another layer of flavor, along with a pop of color.
Step-by-Step Instructions + My Tips
I love how efficient this recipe feels. It’s a great example of when you don’t need to prep everything before you start cooking. The broccoli goes into the oven first, and while it roasts you prepare the lentils. Once you add the lentils to the oven, you mix together the whipped goat cheese. The steps naturally flow into each other, helping you maximize your time while using minimal dishes.
Below are the detailed instructions with all of my tips. For a streamlined version to follow while cooking, see the recipe card.
Preheat the oven
Preheat your oven to 425°F (220°C) conventional or 400°F (205°C) convection/fan.
Line a baking sheet with parchment paper or aluminum foil if desired. If using parchment, crumple it into a ball and then flatten it out so it stays in place more easily. Place the empty baking sheet in the oven while it preheats. A hot pan helps the broccoli and lentils start browning immediately when they hit the surface.
Prepare and roast the broccoli
Trim off the very bottom of the broccoli stem. Cut the broccoli into 2–3 steaks, depending on its size. Start your cuts from the stem, which helps keep the florets attached. If some florets fall off, no worries—you can cook them alongside the steaks. I like using steaks because they make for a pretty presentation.
In a medium mixing bowl, combine the olive oil, garlic powder, and salt. Using a brush or your hands, coat the broccoli pieces all over (top, bottom, and sides). If your broccoli is large, you may need to add a little more olive oil.
Once the oven is preheated, place the broccoli on one end of the hot sheet pan, leaving a small amount of space between each piece. Avoid overcrowding to promote browning. (The other half of the sheet pan will be for the lentils.)
Place on the middle rack of the oven and cook for 20 minutes.
Prepare and add the lentils
While the broccoli gets a head start, drain and rinse the lentils. Dry them as well as you can using paper towels or a clean kitchen towel. This helps them crisp up in the oven.
Add the lentils to the same medium bowl you used before. Add the olive oil, turmeric, cumin, and a pinch of salt. Mix well to combine.
Once the broccoli has been cooking for 20 minutes, remove the sheet pan from the oven and carefully flip the broccoli pieces over with a spatula. Add the lentils to the remaining space on the sheet pan, spreading them into as flat and even a layer as possible.
Return the sheet pan to the oven and continue cooking for about 20 minutes. Start checking after about 15 minutes, as every oven is different.
Meanwhile, prepare the creamy base
Rinse out the medium bowl and shake out any excess water. Finely chop the herbs and mince the shallots. While you’re at it, chop a little extra herbs and reserve for garnishing at the end.
Add the goat cheese, cream cheese, herbs, shallots, and lemon juice to the bowl. Using a rubber spatula or metal spoon, mix everything together until smooth and well combined. Taste and adjust seasoning as needed.
Divide the goat cheese mixture between serving plates, spreading it into a smooth layer.
While you’re waiting for the rest to finish cooking, clean up!
Finishing touches
Give the lentils a taste. If you’d like them to crisp up a bit more, you can turn on the broiler for a few minutes. Keep a close eye on them—you don’t want the lentils to turn into chips. They should still be tender on the inside.
Spoon the lentils over the creamy mixture on each plate, leaving a small border. Place the broccoli on top. Finish with a sprinkle of lemon zest and fresh herbs.
Enjoy!
Roasted Broccoli and Crispy Lentils with Whipped Goat Cheese
Ingredients
Roasted Broccoli
- 1 medium broccoli (cut into steaks)
- ¼ cup olive oil
- 1 tsp garlic powder
- salt (to taste)
Crispy Lentils
- 1 14-ounce / 400 g can cooked green lentils (drained, rinsed, and dried)
- 2 Tbl olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- salt (to taste)
Whipped Goat Cheese
- ½ cup creamy goat cheese (125 g)
- ¼ cup cream cheese (60 g)
- 1 Tbl finely minced shallots
- 2 tsp finely chopped fresh herbs (parsley, mint, or chives)
- juice of ½ lemon
Final Touches
- 2 tsp finely chopped fresh herbs (parsley, mint, or chives)
- zest of ½ lemon
Instructions
- Preheat the oven: Place a lined baking sheet in the oven and preheat to 425°F (220°C) conventional or 400°F (205°C) convection/fan.
- Start roasting the broccoli: Combine the olive oil, garlic powder, and salt. Rub the mixture all over the broccoli steaks. Place the broccoli on one half of the hot baking sheet and roast on the middle rack for 20 minutes.
- Prepare and add the lentils: Meanwhile, toss the lentils with the olive oil, turmeric, cumin, and a pinch of salt.Remove the baking sheet from the oven. Flip the broccoli. Spread the lentils on the empty half of the sheet pan. Return to the oven and roast for 15–20 minutes.It's ready when the lentils are lightly crisp, and the broccoli is tender and a bit charred. Broil for 2–3 minutes at the end, if desired.
- Make the whipped goat cheese: Meanwhile, combine the goat cheese, cream cheese, shallots, chopped herbs, and lemon juice. Mix until smooth and creamy.
- Assemble and serve: Spread the goat cheese mixture onto serving plates. Top with the roasted lentils and broccoli. Finish with the remaining herbs and lemon zest.
Did you make my Roasted Broccoli and Crispy Lentils with Whipped Goat Cheese?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more vegetarian recipes? Try my One-Pot Smoky Tomato White Beans and my Roasted Red Cabbage and Sweet Potato with Tahini Sauce.