Roasted Broccoli and Crispy Lentils with Whipped Goat Cheese
This vibrant vegetarian sheet pan dinner is made with roasted broccoli and crispy lentils, served over creamy goat cheese with lemon and herbs.
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.