In a pan place a teaspoon of olive oil, black pepper and sauté the broccoli. Leave 2 florets aside and in a food processor place the broccolis and blend until you get a granular texture. Add salt and set aside.
In an oven-safe pan, place the cherry tomatoes, garlic, lemon zest, cardamom pods pressed with the flat of a knife to crack pod, olive oil. Season with salt and black pepper and roast uncovered in a pre-heated oven (200°C) for 15 minutes. Stir the tomatoes and keep them for another 15 minutes.
Remove from the oven, and transfer the pan over medium heat, add tomato paste and coriander and Optifast powder diluted in water.
Toss in the boiled lentils (keep a tablespoon for decoration). Add the diced onion and stir for 3 minutes, remove the cardamom pods and set aside.
Start by plating the broccoli rice, add the cooked lentils and decorate with broccoli florets, cardamom pods and lentils.