Roasted Lentils with Fennel

Instructions

1. 1

   Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sliced fennel with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until the edges are golden and caramelized.

   Tip: Don't overcrowd the pan; give the fennel space to roast rather than steam.

2. 2

   While the fennel roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Stir in the ground cumin, coriander, and smoked paprika, toasting the spices for 30 seconds to release their oils and deepen the flavors.

   Tip: Toast the spices gently to avoid burning them, which can create a bitter taste.

4. 4

   Add the rinsed lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-22 minutes until the lentils are tender but still hold their shape. Most of the liquid should be absorbed.

   Tip: Check the lentils a minute early; you want them cooked through but not mushy.

5. 5

   While the lentils cook, prepare the tahini dressing by whisking together the tahini, lemon juice, 3 tablespoons of water, salt, and pepper in a small bowl until smooth and pourable. Add more water if needed to reach your desired consistency.

6. 6

   Once both the fennel and lentils are cooked, gently fold the roasted fennel into the cooked lentils, being careful not to break the fennel pieces. Season with additional salt and pepper to taste.

7. 7

   Transfer the lentil and fennel mixture to a serving bowl or platter. Drizzle generously with the tahini dressing and garnish with fresh chopped dill.

   Tip: Serve while still warm for the best flavor and texture contrast.