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Marinated Lentils with Lemony Broccolini

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


  • 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


  1. Preheat oven to 450°F. Coarsely grind fennel seeds with coriander powder (or seeds) with a mortar and pestle.
  2. 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.
  3. 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.
  4. In the meantime, return 2 tbsp of the seasoned oil to the skillet. Add lentils and toss to coat, cooking until warmed through.
  5. Pour half of the reserved spiced oil over warm lentils. Add herbs and vinegar, season with salt, and toss to coat.
  6. Divide lentils among bowls and top with broccolini and feta. Drizzle with remaining spiced oil.