Ingredients:
- Explore Cuisine red lentil elbows 225 g
- Tenderstem broccoli 300 g
- Sea salt
Ingredients Olive-Oil Béchamel
- Olive oil 40 g (about 3 tbsp)
- Plain flour or gluten-free flour 40 g
- Unsweetened plant milk or dairy milk 500 ml
- Black pepper
- Pinch of nutmeg
- Optional: 1 tsp Dijon mustard, 1 small garlic clove finely grated
Ingredients To Finish
- Cheese, grated 100–150 g (mature cheddar or a good plant-based melt)
Black pepper, to taste
Instructions:
- Heat the oven to 200°C (180°C fan). Lightly oil a medium baking dish.
- Bring a medium pot of salted water to a boil. Steam the Tenderstem broccoli over the pot for 3–4 minutes until bright green and just tender. Remove, let cool slightly, then chop into bite-size pieces. Keep the hot water in the pot.
- In the same water, boil the red lentil elbows according to pack instructions until just shy of al dente (they’ll finish in the oven). Drain well.
- Make the béchamel. In a saucepan over medium heat, warm the olive oil. Stir in the flour to make a smooth roux and cook for 1–2 minutes, stirring, until it smells toasty. Gradually whisk in the milk, a little at a time, until smooth. Simmer gently for 3–5 minutes until thick and glossy. Season generously with salt, black pepper, and nutmeg. Add Dijon and garlic if using.
Recipe by Bettina's Kitchen
