Creamy Lentils with Roasted Broccolini

This simple bowl of lentils and veggies is packed with flavor! Creamy lentils and mushrooms are topped with roasted baby broccoli.

Lentils

2 tablespoons extra virgin olive oil
1/2 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 garlic cloves, chopped
8 ounces cremini mushrooms, cleaned and quartered
1 1/2 tablespoons Kikkoman soy sauce
1 cup green lentils
2 cups vegetable broth
1 bay leaf
3 sprigs of thyme
3/4 cup full fat canned coconut milk
Broccolini

1/2 lb baby broccolini
1 tablespoon extra virgin olive oil

View the full recipe at The Joy of Eating →