1 head of broccoli chopped into florets.
2 tablespoons olive oil.
2 tablespoons dried herbs.
2 tablespoons black pepper.
1/4 teaspoon salt.
1 red onion peeled washed and cubed.
16 slices of ham shredded.
2 400 g cans mushroom soup.
50 g red lentils.
1. Pre-heat the oven to 190 degrees C. place the brocolli florets on a baking tray, I use a disposable foil tray for this and drizzle over with the olive oil, herbs, black pepper, salt and garlic granules. Place in the oven for 30 minutes.
2. After 15 minutes, drizzle the olive oil in a skillet, sauteed the red onion, add the slices of ham, pour in the two cans of mushroom soup and bring to the boil. Then, add the red lentils, transfer the roasted broccoli to the skillet and simmer for 30 minutes. Serve immediately.