Roasted Lentils with Artichoke
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Green lentils are packed with protein and fiber, making them wonderfully satisfying, and when you roast them with artichoke hearts, garlic, and fresh thyme, they develop this amazing nutty flavor. The best part? It's incredibly affordable and requires minimal prep work. Just toss everything together, pop it in the oven, and you'll have a delicious vegetarian dish that's perfect on its own or served alongside crusty bread.
Ella x
Ingredients
- 237 mldried green lentils(rinsed and drained)
- 591 mlwater
- 397 gfresh artichoke hearts(thawed if frozen, halved)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonslemon juice
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoongarlic powder
- 3 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). In a medium saucepan, bring 2.5 cups water to a boil, then add rinsed lentils. Reduce heat to medium-low and simmer for 18-20 minutes until lentils are tender but still hold their shape. Drain thoroughly in a colander.
Tip: Slightly undercooking the lentils ensures they won't become mushy when roasted.
- 2
Pat the drained lentils dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry lentils will achieve a better texture and color when roasted.
- 3
In a large bowl, combine the dried lentils, halved artichoke hearts, minced garlic, 3 tablespoons olive oil, lemon juice, thyme, red pepper flakes, salt, black pepper, and garlic powder. Toss everything together until evenly coated.
Tip: Mix gently to avoid breaking apart the tender artichoke hearts.
- 4
Spread the lentil and artichoke mixture in a single layer on a baking sheet lined with parchment paper.
Tip: Use a single layer rather than crowding the pan to ensure even roasting and browning.
- 5
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the lentils are golden and crispy at the edges and the artichokes are slightly caramelized.
Tip: Watch for the edges of the artichokes to turn golden brown for the best flavor.
- 6
Remove from the oven and let cool for 2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Tip: Season adjustments are easier while the dish is still warm.
- 7
Transfer to a serving dish and garnish generously with fresh chopped parsley. Serve warm or at room temperature.
Tip: This dish tastes wonderful either freshly made or as a leftover, making it perfect for meal prep.
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