Roasted Lentils with Green Bean

Instructions

1. 1

   Preheat oven to 425°F. In a large pot, bring vegetable broth to a boil and add rinsed lentils with thyme sprigs. Reduce heat and simmer for 18-20 minutes until lentils are tender but still hold their shape, then drain and set aside.

   Tip: Don't overcook the lentils or they will become mushy and fall apart during roasting.

2. 2

   On a large baking sheet, toss the cooked lentils with 2 tablespoons of olive oil, minced garlic, paprika, cumin, salt, and pepper. Spread in a single layer and roast for 12-15 minutes, stirring halfway through, until the lentils become slightly crispy on the edges.

   Tip: Stir the lentils halfway through cooking to ensure even browning and crisping.

3. 3

   In a separate bowl, toss green beans with red onion, remaining 2 tablespoons olive oil, salt, and pepper. Spread on another baking sheet and roast alongside the lentils for the final 12-15 minutes, shaking the pan occasionally for even cooking.

   Tip: Roasting the green beans separately prevents them from steaming and ensures they stay crispy.

4. 4

   Remove both baking sheets from the oven. Transfer the roasted lentils and green beans to a large serving bowl and toss together gently.

5. 5

   Drizzle with fresh lemon juice and sprinkle with lemon zest and chopped fresh parsley. Taste and adjust seasonings as needed before serving warm or at room temperature.

   Tip: The lemon juice adds brightness and balances the earthiness of the lentils perfectly.