Marinated Lentils with Lemony Broccolini
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Prep Time:
10m
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Cook Time:
15m
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Total Time:
25m
Ingredients
- 1 tsp. Coriander
- 2 tsp. Fennel seeds
- 2 Garlic cloves, thinly sliced
- 1/3 c Olive oil
- 15 oz Black lentils, rinsed (1 can)
- 1 lb Broccolini (about 2 bunches), trimmed, halved lengthwise
- 1 tsp. Lemon juice
- 1 tsp. Dill, dried
- 1 tsp. Parsley, dried
- 2 tbsp. Red wine vinegar
- 3 oz Feta, crumbled
- Salt
Instructions
- Preheat oven to 450°F. Coarsely grind fennel seeds with coriander powder (or seeds) with a mortar and pestle.
- Warm 1/3 c olive oil in a small skillet over medium heat. Add spice mixture and garlic. Cook, shaking pan occasionally, until fragrant and garlic is golden brown, 4-6 minutes. Transfer to a heat-proof container and set aside.
- Toss broccolini with 2 tbsp olive oil and 1 tsp lemon juice on a rimmed baking sheet and roast in the oven, tossing after 4 minutes, until lightly charred, 7-9 minutes total. When done, remove from oven and season with salt.
- In the meantime, return 2 tbsp of the seasoned oil to the skillet. Add lentils and toss to coat, cooking until warmed through.
- 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 and feta. Drizzle with remaining spiced oil.