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Gluten Free, Mains, Recipes, Salads and Bowls, Vegan  /  February 12, 2021

Warm Broccoli Orange Lentil Salad

Citrus season is here and that means a nourishing bowl I like to call this warm broccoli orange lentil salad. It’s warm, yet tangy and refreshing. Packed with textures that’ll make your mouth turn into a disco party. And a disco party is obviously a good thing.

Warm, yet tangy and refreshing broccoli orange lentil salad packed with textures that'll make your mouth turn into a disco party.

Let’s start this off with a little food science to make you want this even more than I hope you already do. When you eat broccoli and mustard seed powder together, you activate a chemical reaction that creates sulforaphanes. And those are responsible for the antioxidants that protect your body against a host of diseases. I know people talk about antioxidants A LOT so this probably doesn’t matter to you much, but I heard it in a mindbodygreen podcast where my favorite gut health doctor (Will Bulsiewicz, M.D., MSCI) went on and on about it, so don’t take my word for it––trust Will. Anyways, I used curry powder (which has mustard seed powder as the main ingredient) for this broccoli. So you get the flavor and the sulforaphanes! It’s a win-win.

Warm, yet tangy and refreshing broccoli orange lentil salad packed with textures that'll make your mouth turn into a disco party.

Now let’s talk about this warm broccoli orange lentil salad. Crunchy broccoli. Comforting marinated lentils. Juicy oranges and a tangy orange olive oil dressing. I’m not even talking about peaches, but I feel this salad came straight out of an outdoor picnic Elio’s family would have in Call Me By Your Name.

The Rundown

1. Soak lentils overnight to make cooking them super fast. Alternatively, you can cook them on the same day. Here is a recipe I found that tells you how. Then saute the lentils until soft and marinate with olive oil, dijon mustard, some spices, and some herbs.

2. Saute broccoli. Make sure it’s still crunchy when you’re done!

3. Make that orange dressing. You’ll just need olive oil, garlic, and curry powder that you heat on the stove first. Then stir in freshly squeezed orange juice and sea salt!

Warm, yet tangy and refreshing broccoli orange lentil salad packed with textures that'll make your mouth turn into a disco party.

Warm Broccoli Orange Lentil Salad

Print Recipe Pin Recipe
Cook Time 30 mins
Servings 2

Ingredients
  

  • 1 head of broccoli, cut into florets
  • 2 oranges
  • toasted pistachios and sesame seeds for topping

Marinated Lentils

  • ¾ cup uncooked brown lentils
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • ¼ tsp black pepper
  • ½ tsp paprika
  • 2 green onions, sliced
  • ½ cup cilantro

Orange Olive Oil Dressing

  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp curry powder
  • 3 tbsp orange juice
  • salt to taste

Instructions
 

  • Soak 3/4 cup of brown lentils in water overnight (or pressure cook the day of, but the former is quicker). 
  • Add 1 tbsp olive oil and 1 clove of garlic to a medium saucepan. Add lentils and 1/4 cup water. Saute until soft (~ 10 min).
  • Take the saucepan off the heat and mix in 1 tbsp olive oil, lemon juice, dijon mustard, black pepper, paprika, green onions, and cilantro. Taste and adjust if you want!
  • Saute broccoli until cooked, but slightly crunchy, so about 7-8 minutes on medium heat.
  • For the dressing, add 2 tbsp olive oil to a pan on medium heat. Add Add 1 minced garlic clove and 1 tsp curry powder. Stir for 1-2 minutes (until fragrant).
  • Take it off the heat, pour into a bowl, and whisk in 3 tbsp orange juice and salt to taste.
  • Assemble that bowl and top with orange slices, toasted pistachios, and sesame seeds. 

For more warm salads, check out…

Tandoori Chickpea and Cauliflower Bowl

Tags

  • salad

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

My second time in Mexico City ft. many beautiful m My second time in Mexico City ft. many beautiful meals

In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales 
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar 
@mandragoravegana
@churreriaelmoro 
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants 
@matchamio

more on substack: [https://anishachandra.substack.com/p/mexico-city]

#cdmx #veganmexicanfood #vegantravel #mexicocityfood
A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
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