Roasted Lentils with Edamame

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a small bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, and pepper to create a seasoning mixture.

   Tip: Make sure the lentils and edamame are completely dry to achieve maximum crispiness when roasting.

2. 2

   Spread the dried lentils and edamame on a large baking sheet in a single layer. Drizzle with the seasoning mixture and toss thoroughly with a spatula until every piece is evenly coated.

   Tip: Don't overcrowd the pan—use two sheets if needed for better roasting.

3. 3

   Roast in the preheated oven for 25-30 minutes, stirring halfway through at the 15-minute mark, until the lentils are slightly crispy on the outside and the edamame is golden brown.

   Tip: Listen for a slight crackling sound when stirring—this indicates proper roasting.

4. 4

   While the lentils and edamame are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, and warm water in a small bowl until smooth and pourable.

   Tip: If the mixture is too thick, add water one teaspoon at a time until you reach desired consistency.

5. 5

   Remove the roasted vegetables from the oven and transfer to a serving bowl. Pour the tahini drizzle over the top and toss gently to combine.

   Tip: Reserve some drizzle to drizzle on top for a more impressive presentation.

6. 6

   Garnish with fresh cilantro and sliced red onion. Serve warm or at room temperature as a standalone dish, over greens, or alongside grains.

   Tip: This dish tastes equally good fresh or reheated the next day, making it ideal for meal prep.