This was delicious and surprisingly filling. A few minor changes: 1. I used a can of lentils I had kicking around instead of making from scratch. 2. I added 1 onion cut unto into 8 chunks and a few garlic cloves when roasting the broccoli, and used more avocado oil to make sure everything was well-coated- I also used sea salt as well. 3. I didn't have the parsley, but l did have fresh dill and thyme- used both liberally. Tip for the onion: keep the root on for easier flipping, and after you flip, gently push down on the segments to fan the onion layers out a bit to get it nice and roasty.
