Roasted Lentils with Onion

Instructions

1. 1

   Preheat oven to 425°F (220°C). In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the sliced onions for 8-10 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.

   Tip: Don't rush the caramelization—lower heat and patience create deeper flavor.

2. 2

   Add minced garlic to the onions and cook for 1 minute until fragrant. Stir in the cumin, smoked paprika, and half the salt and pepper.

3. 3

   Pour in the vegetable broth and add the rinsed lentils along with fresh thyme sprigs. Bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are just tender but still hold their shape.

   Tip: Lentils should be cooked through but not mushy for the best roasting results.

4. 4

   Drain the lentil mixture in a colander, discarding the thyme sprigs and excess liquid. Spread the lentils and caramelized onions onto a large baking sheet.

   Tip: Reserve some of the onions to sprinkle on top after roasting for extra texture.

5. 5

   Drizzle the remaining 2 tablespoons of olive oil over the lentil mixture. Toss gently to coat, then spread in a single layer. Season with remaining salt and pepper.

6. 6

   Roast in the preheated oven for 15-18 minutes, stirring halfway through, until the lentils are golden and crispy at the edges and the onions deepen in color.

   Tip: Watch carefully in the final minutes to prevent burning—you want crispiness, not char.

7. 7

   Remove from oven and immediately drizzle with balsamic vinegar while still warm. Toss to combine and let cool for 2-3 minutes before serving.

   Tip: The vinegar adds brightness and complexity to balance the richness of the roasted flavors.