Roasted Lentils with Cassava

Instructions

1. 1

   Preheat oven to 425°F. Rinse lentils under cold water and drain thoroughly. Toss cassava cubes with 3 tablespoons olive oil, half the sea salt, and black pepper on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and crispy at the edges.

   Tip: Don't overcrowd the baking sheet; spread cassava in a single layer for even browning.

2. 2

   While cassava roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add cumin seeds and toast for another 30 seconds.

   Tip: Toasting the cumin seeds releases their essential oils and deepens the flavor.

3. 3

   Pour vegetable broth into the pot with the garlic and cumin. Add the drained lentils, remaining salt, and smoked paprika. Bring to a boil, then reduce heat and simmer gently for 20-22 minutes until lentils are tender but still hold their shape.

   Tip: Green lentils hold their texture better than brown lentils during cooking.

4. 4

   In a small bowl, whisk together lime juice, remaining 2 teaspoons olive oil, and chopped cilantro to make a dressing.

   Tip: The acidity of the lime juice brightens the earthy flavors of both lentils and cassava.

5. 5

   Once lentils are cooked, drain any excess liquid if needed. Gently fold the roasted cassava cubes and thinly sliced red onion into the cooked lentils.

   Tip: Fold gently to keep the cassava pieces intact and maintain their crispy exterior.

6. 6

   Pour the cilantro-lime dressing over the lentil and cassava mixture and toss gently to combine. Sprinkle with red chili flakes for heat and serve warm or at room temperature.

   Tip: This dish tastes even better as leftovers when the flavors have time to meld together.