Place the broccoli florets onto a baking tray and drizzle with the olive oil and salt and pepper. Toss them to ensure they are all covered.
Roast the broccoli in the oven while you cook the stew, checking on them every 15 minutes to ensure they are browning evenly.
For the stew
While the broccoli is roasting, heat the oil in a saucepan over a medium heat.
Add the onion to the sauce pan with a pinch of salt and fry them for 10 minutes or until soft and translucent.
Add the garlic, ginger and chilli flakes to the pan and cook for 1-2 minutes.
Mix the cornflour with a splash of water to form a paste.Add this to the sauce pan along with the lentils, courgette and the vegetable stock. Stir this well to ensure there are no lumps of cornflour.
Place a lid on the stew and let simmer for 20 minutes or until the courgette is cooked through.
Add the spinach to the pan and stir until wilted. Season to taste.
To serve
Spoon the stew into deep bowls and top with the roasted broccoli.
Squeeze the lemon over the broccoli and add to the edge of the bowl.
Sprinkle over the za'atar and then serve the dish with a big slice of bread (or a flatbread of your choosing).