Roasted Lentils with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the courgette slices with 3 tablespoons of olive oil, salt, and pepper on a large baking tray, then spread in a single layer.

   Tip: Cut courgettes evenly so they roast at the same rate.

2. 2

   Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the diced red onion and minced garlic for 3 minutes until fragrant and softened.

   Tip: Don't let the garlic brown or it will become bitter.

3. 3

   Add the rinsed lentils to the pan along with the vegetable broth, thyme, and smoked paprika. Stir well and bring to a gentle simmer.

   Tip: Brown lentils hold their shape well and cook in about 25-30 minutes.

4. 4

   Place the tray of courgettes in the preheated oven and roast for 20-25 minutes, stirring halfway through, until golden and tender with slightly caramelised edges.

   Tip: Higher heat creates more flavour through caramelisation.

5. 5

   After the lentils have simmered for about 15 minutes, add the halved cherry tomatoes to the pan and continue cooking until the lentils are tender but not mushy, approximately 10-15 more minutes.

   Tip: The lentils should be creamy inside with a slight firmness to the bite.

6. 6

   Once the courgettes are done roasting, remove them from the oven and add them to the lentil mixture.

   Tip: Add the roasted courgettes just before serving to maintain their texture.

7. 7

   Stir in the lemon zest and juice, then taste and adjust seasoning with additional salt and pepper as needed.

   Tip: The acid from the lemon brightens the earthy lentils beautifully.

8. 8

   Transfer the warm mixture to a serving dish and garnish generously with fresh chopped parsley. Serve as a main course or side dish.

   Tip: This dish is delicious warm or at room temperature, making it perfect for meal prep.