Turn the oven to 200 degrees C, air circulation and put your rack halfway in the oven.
Start by placing a small saucepan on medium fire and roasting the peanuts until fragrant and slightly charred. Let cool and then chop with a chefs’ knife. Keep aside.
Place a medium pot on high heat and add the Lentils, 1 teaspoon of salt and water to cover and be 3 cm above the lentils. Bring to a boil, stir and simmer for 45-60 minutes until the lentils are cooked, not to soft not too crunchy! Let cool and then mix with 3 tablespoons of the parsley. Keep aside.
Take an oven proof baking dish and place the quartered broccoli along with the garlic clove.
In a small bowl pour the oil along with the paprika, 1 teaspoon of salt and ½ teaspoon of pepper. Mix well and pour over the broccoli, tossing couple of times. Cook for 30 minutes until nicely charred. Keep aside.
Take the roasted garlic clove and mince it.
In a medium bowl add the Yoghurt, tahini, lemon juice and zest, the minced roasted garlic, ½ of salt and ½ of pepper. Whisk to combine well and use as much of the water to obtain a less thick consistency of the sauce. Keep aside.
In a large dish build our food by placing the broccoli and then tossing on top the lentils. Drizzle the Yoghurt/Tahini sauce all around and add on top the remaining 1 tablespoon of parsley, throw on top the chopped peanuts.