Roasted Lentils with Celery

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Bring vegetable broth to a boil in a large pot and add rinsed lentils along with fresh thyme. Simmer for 20 minutes until lentils are tender but still hold their shape, then drain thoroughly.

   Tip: Don't overcook the lentils; they should maintain their structure for roasting.

2. 2

   Toss the warm drained lentils with 2 tablespoons of olive oil, half the minced garlic, smoked paprika, salt, and pepper in a large bowl. Spread on a baking sheet in a single layer.

   Tip: Spacing the lentils apart helps them crisp up evenly during roasting.

3. 3

   In a separate bowl, combine the diced celery, diced red onion, remaining garlic, and remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper.

   Tip: Cut the celery into uniform pieces to ensure even cooking.

4. 4

   Arrange the celery and onion mixture around the lentils on the baking sheet.

5. 5

   Roast in the preheated oven for 12-15 minutes, stirring halfway through, until the lentils are crispy at the edges and the celery is tender and lightly caramelized.

   Tip: Listen for a gentle crackling sound—this indicates the lentils are developing their roasted texture.

6. 6

   Remove from the oven and immediately drizzle with fresh lemon juice. Toss gently to combine and transfer to a serving dish.

   Tip: The lemon juice brightens the earthy flavors of the lentils and celery.

7. 7

   Garnish with fresh chopped parsley and serve warm or at room temperature as a side dish.

   Tip: This dish tastes even better the next day as flavors continue to meld together.