Roasted Lentils with Avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a medium saucepan, bring the vegetable broth to a boil, then add the rinsed lentils. Reduce heat to low and simmer for 20-22 minutes until the lentils are tender but still hold their shape. Drain any excess liquid.

   Tip: Don't overcook the lentils or they'll become mushy and fall apart when roasting.

2. 2

   While the lentils cook, whisk together 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.

   Tip: Mix the spice blend thoroughly to ensure even seasoning throughout the roasted lentils.

3. 3

   Transfer the drained lentils to a large bowl and drizzle with the spiced olive oil mixture. Toss gently until all lentils are evenly coated with the aromatic oil and spices.

4. 4

   Spread the coated lentils in a single layer on a rimmed baking sheet and roast for 8-10 minutes, stirring halfway through, until they become slightly crispy on the outside.

   Tip: For extra crispy lentils, spread them in a thinner layer and roast for an additional 2-3 minutes.

5. 5

   Remove the baking sheet from the oven and let the roasted lentils cool for 2-3 minutes. Transfer them to a large mixing bowl.

6. 6

   Add the sliced avocado, diced red onion, halved cherry tomatoes, and chopped cilantro to the roasted lentils. Drizzle with the remaining 1 tablespoon of olive oil and fresh lime juice.

   Tip: Add the avocado gently at the end to avoid breaking it into small pieces.

7. 7

   Toss everything together with a gentle hand, folding carefully to combine all ingredients while keeping the avocado slices intact. Taste and adjust seasonings as needed.

8. 8

   Divide the roasted lentil and avocado mixture among four bowls or plates and serve immediately while the lentils are still warm and the avocado is fresh.

   Tip: This dish is best served warm with cool avocado, so don't let it sit too long before eating.