Enjoy the contrasting textures and flavours in this warm, vegetarian dish. 


  • 1 tub Chris’ traditional French onion dip

  • 3/4 cup of polenta

  • 1 bunch broccolini, trimmed

  • 1 bunch asparagus, woody ends snapped off

  • 1/2 cup of cooked brown lentils from a can, rinsed and drained


  • 1.

    Cook the broccoli and asparagus on a griddle pan or BBQ until softened and charred.

  • 2.

    Meanwhile, cook the polenta as per packet instructions (recipe uses 3/4 cup of polenta to 2 cups of water)

  • 3.

    To make the dressing, mix two heaped tbsps of Chris’ French onion dip, 1 tbsp of olive oil and 2-3 tbsp of water into a jar. Shake well until a runny dressing is formed (add more water if needed)

  • 4.

    When the polenta is almost ready, add the remaining Chris’ French onion dip and stir well. Season to taste.

  • 5.

    To serve, spread the polenta on a large serving plate, top with charred greens, lentils and drizzle with the French onion dressing

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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