Roasted Lentils with Asparagus
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just fifty minutes and tastes far more impressive than the effort requires. Roasted lentils with asparagus is packed with plant based protein and fiber, making it surprisingly filling and nutritious. The beauty of this dish lies in its simplicity: you roast everything together in one pan, letting the garlic and thyme infuse the lentils while the asparagus gets tender and slightly caramelized. A squeeze of fresh lemon at the end brightens everything up beautifully, and the whole meal costs just a few dollars to make.
Ella x
Ingredients
- 355 mlgreen lentils(rinsed and drained)
- 1 poundfresh asparagus(trimmed and cut into 2-inch pieces)
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 828 mlvegetable broth
- ½ largered onion(finely diced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 59 mlfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). In a pot, bring vegetable broth to a boil and add rinsed lentils along with half the minced garlic, thyme, and a pinch of salt. Simmer for 18-20 minutes until lentils are tender but still hold their shape.
Tip: Green lentils hold their texture better than brown lentils during roasting.
- 2
While lentils cook, toss asparagus pieces with 2 tablespoons olive oil, remaining garlic, sea salt, and black pepper. Spread on a baking sheet in a single layer.
Tip: Cut asparagus into uniform sizes so they roast evenly.
- 3
Drain the cooked lentils thoroughly and spread them on another baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss gently.
Tip: Pat the lentils dry before roasting to help them crisp up nicely.
- 4
Place both baking sheets in the oven. Roast for 12-15 minutes, stirring occasionally, until the lentils are slightly crispy at the edges and the asparagus is caramelized and tender.
Tip: The lentils should have a nutty aroma when properly roasted.
- 5
While vegetables roast, whisk together remaining olive oil (1 tablespoon), lemon juice, lemon zest, and diced red onion in a small bowl. Season with a pinch of salt and pepper.
Tip: Prepare the dressing while vegetables are roasting for optimal freshness.
- 6
Transfer the roasted lentils and asparagus to a large serving bowl and gently toss together. Pour the lemon-herb dressing over the top and fold gently to combine.
Tip: Avoid over-mixing to keep the roasted lentils from breaking down.
- 7
Top with fresh parsley and additional lemon zest just before serving. Taste and adjust seasoning as needed.
Tip: Serve warm or at room temperature—this dish is delicious either way.
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