Roasted Lentils with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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.