Sauté de lentilles et de brocoli

Ingrédients

• 4-6 cups broccoli florets
• 2 (15 oz) cans brown lentils, drained and rinsed
• Rice for serving
• Thinly sliced green onion and toasted sesame seeds for garnish
• 1/3 cup water
• 1/3 cup low sodium tamari
• 1/3 cup pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon cornstarch
• 1 -2 cloves garlic, finely grated
• 1 teaspoon finely grated ginger
• 1/2 teaspoon freshly ground black pepper
• Chili sauce, to taste (I used about 2 teaspoons)

Préparation

1. 1

   Add all the sauce ingredients to a medium sized bowl and whisk until completely combined. Set aside until ready to use.

2. 2

   Heat a large skillet over medium heat and add the broccoli florets and about 1/3 cup of water. Place the lid on and allow broccoli to steam until just fork tender, about 5 minutes. The water should all be evaporated, but if not, you can carefully drain the remaining water out.

3. 3

   Add in the lentils, give lentils and broccoli a quick mix and then pour in the sauce. Cook everything together until sauce has thickened and coats the spatula, about 5 minutes, stirring often.

4. 4

   Serve lentils and broccoli over rice and garnish with thinly sliced green onion and toasted sesame seeds.