Roasted Lentils with Cauliflower
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 you've spent way more time in the kitchen than you actually have. Roasted lentils with cauliflower is hearty, satisfying, and packed with protein from the lentils, which are fantastic for keeping you full and energized. The warming spices like cumin and smoked paprika give everything such wonderful depth, while the fresh lemon juice and cilantro brighten it all up at the end. Best of all, it's incredibly budget friendly and uses simple pantry staples you probably already have on hand.
Ella x
Ingredients
- 237 mldried brown lentils(rinsed)
- 946 mlcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 1 mediumred onion(diced)
- 1½ teaspoonsground cumin
- 1 teaspoonground coriander
- ½ teaspoonsmoked paprika
- 3garlic cloves(minced)
- 591 mlvegetable broth
- 2 tablespoonsfresh lemon juice
- 59 mlfresh cilantro(chopped)
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, half the cumin, half the coriander, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender-crisp.
Tip: Don't overcrowd the baking sheet; give the cauliflower space to roast evenly and develop a golden crust.
- 2
While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and fragrant.
- 3
Stir in the minced garlic, remaining cumin, coriander, and smoked paprika. Toast the spices for about 1 minute, stirring constantly, until very fragrant.
Tip: Toasting the spices in oil releases their essential oils and deepens their flavor significantly.
- 4
Add the rinsed lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover partially, and simmer for 15-18 minutes until the lentils are tender but still hold their shape.
Tip: Brown lentils hold their texture better than red lentils and won't become mushy during cooking.
- 5
Once the cauliflower is done roasting, remove it from the oven and add it to the lentil mixture. Gently fold together and simmer uncovered for 2-3 minutes to allow the flavors to meld.
- 6
Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The lemon juice brightens the dish and adds a subtle tang that complements the earthiness of the lentils.
- 7
Transfer to a serving bowl and garnish generously with fresh cilantro. Serve warm as a main course or alongside basmati rice or flatbread.
Tip: This dish keeps well in the refrigerator for up to 4 days and can be reheated gently with a splash of vegetable broth.
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