Pan Seared Broccolini

Add sweet potato to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until potato is fork-tender, 10 to 12 minutes. Drain and return cooked sweet potato to the saucepan, off heat. Add beluga lentils to a separate saucepan with 1 cup water. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. TIP: To “sort” (as indicated in the ingredients list) means to look for and discard any naturally occurring debris or stones.

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and cook until lightly browned, 3 to 5 minutes. Add minced Fresno chile, just 1 tsp ginger, raisins, toasted coconut, mustard seeds, and turmeric. Cook until fragrant, 1 to 3 minutes. Add lemon juice and transfer the coconut turmeric relish to a medium bowl. TIPS: Add more Fresno chile if you prefer more heat, and save any remaining chile for your own use. We will use this skillet again in the next step.

Wipe the skillet clean and return to medium-high heat. Add 2 tsp olive oil, ¼ cup water, and a pinch of salt. Add broccolini, cover skillet with a lid, and cook until water evaporates and broccolini is tender and crispy in places, 3 to 5 minutes. Flip broccolini and cook for an additional 2 minutes.

Add butter to the cooked sweet potatoes and mash with a fork. Taste and add salt as needed. Divide the mashed sweet potatoes and beluga lentils between large plates. Top with pan seared broccolini and coconut turmeric relish. Tuck in!