To make anchovy butter, pour the cold Heavy Cream (3 cup) into a food processor, mix for about 4 minutes or until the milk fat is fully separated from the buttermilk.
Once separated, transfer the butter into a bowl filled with water mixed with Ice (as needed), press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, repeat the process until all the buttermilk is washed out.
Transfer the butter back to the food processor. Add in the Anchovy Fillets in Oil (10), Garlic (4 clove), Lemon Juice (1 tablespoon), Paprika (1 teaspoon), and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary.
Transfer butter mixture onto a parchment paper, form the butter into a log about 2 inches (5cm) in diameter.
Put the butter into the fridge to chill for at least 2 hours.
Preheat the oven to 450 degrees F (230 degrees C).
Slice the Broccolini (400 gram) along its stalk into long strands, then cut in half lengthwise.
Toss the broccolini in Olive Oil (2 tablespoon), put in the oven to roast for about 8 minutes, or until they are nicely charred. Take out and set aside.
In a skillet over medium heat, add 3 Tbsp of the Anchovy Butter, Red Chili Pepper (1/2), Ground Coriander (2 tablespoon), and Ground Fennel (2 tablespoon). Cook for 2 minutes until fragrant.
Add in the Lentils (1 can) to the pan and cook for 1 minute to warm through. Remove the pan from the heat, add in the Lemon Juice (2 tablespoon) and mix well.
Add the broccolini and 2 Tbsp zest from the Lemon (2) to the pan. Toss until are well-coated.
Divide onto serving plates and top with Toasted Sliced Almonds (1/4 cup) and Fresh Parsley (1/4 cup). Crumble the Feta Cheese (100 gram) on top to finish the dish.