Roasted Lentils with Okra

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the halved okra dry with paper towels to remove excess moisture, then toss with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

   Tip: Drying the okra prevents it from becoming slimy during roasting.

2. 2

   Place the okra in the preheated oven and roast for 20-25 minutes, stirring halfway through, until golden brown and crispy at the edges.

   Tip: Keep an eye on the okra as it can brown quickly—aim for caramelized edges without burning.

3. 3

   While the okra roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened.

4. 4

   Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.

   Tip: This blooms the spices and develops deeper flavors.

5. 5

   Add the rinsed lentils and vegetable broth to the pot, bringing the mixture to a boil. Reduce heat to medium-low and simmer for 18-20 minutes until the lentils are tender but still hold their shape.

   Tip: Do not overcook the lentils or they will become mushy.

6. 6

   Once the lentils are cooked, remove from heat and stir in the fresh lemon juice. Season with additional salt and pepper to taste.

7. 7

   Fold the roasted okra into the lentil mixture gently to combine, then divide among serving bowls.

   Tip: Fold gently to keep the roasted okra crispy rather than breaking it apart.

8. 8

   Garnish each bowl with fresh cilantro and an extra drizzle of olive oil before serving.

   Tip: The cilantro adds a fresh, bright finish to the earthy lentils.