Growing up I really didn’t like lentils, but now I really do. They’re really versatile, packed with nutrients, and leave you feeling full. This recipe keeps the dish feeling light and refreshing with the lemony roasted broccolini and fresh herbs. Also, who doesn’t love some feta on their dish!?
- 2 tsp. coriander seeds
- 2 tsp. fennel seeds
- 1 red chile (such as Fresno or Holland), thinly sliced
- 2 garlic cloves, thinly sliced
- ½ cup plus 3 Tbsp. extra-virgin olive oil
- Kosher salt
- 1½ cups black beluga or French green lentils, rinsed, picked through
- 2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise
- ½ lemon, very thinly sliced, seeds removed
- ¾ cup finely chopped dill, mint, and/or parsley
- 2 Tbsp. sherry vinegar or red wine vinegar
- 4 oz. feta, sliced
Preheat oven to 450°. Coarsely grind coriander and fennel seeds in spice mill or mortar and pestle.
Transfer spice mixture to a small skillet and add chile, garlic, and ½ cup oil. Set over medium heat and cook, shaking pan occasionally, until garlic is golden brown and chile slices have shriveled slightly, about 5 minutes. Season spiced oil lightly with salt and transfer to a small bowl.
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain and transfer to a medium bowl.
While lentils are cooking, toss broccolini and lemon on a rimmed baking sheet with remaining 3 Tbsp. olive oil; season with salt. Roast, tossing halfway, until broccolini is charred in spots and lemon is softened, 7–9 minutes.
Pour half of the reserved spiced oil over warm lentils. Add herbs and vinegar, season with salt, and toss to coat.
Divide lentils among bowls and top with broccolini, lemon, and feta. Spoon remaining spiced oil over.
Recipe adapted from Bon Appetit magazine.