Roasted Lentils with Pak Choi

Instructions

1. 1

   Preheat oven to 425°F (220°C). Rinse lentils under cold water and drain thoroughly. Toss lentils with 1.5 tablespoons of olive oil, salt, and pepper on a baking sheet, spreading them in a single layer.

   Tip: Spread lentils evenly to ensure even roasting and crispiness.

2. 2

   Roast lentils for 20-25 minutes, stirring halfway through, until they turn golden brown and crispy on the outside while remaining slightly tender inside.

   Tip: Watch carefully near the end as they can burn quickly. They'll continue to crisp up as they cool.

3. 3

   While lentils roast, prepare the pak choi. Cut each head into quarters lengthwise, keeping the stem end intact so pieces hold together during cooking.

4. 4

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to create the glaze. Set aside.

   Tip: Prepare this glaze early so the garlic and ginger flavors can meld.

5. 5

   Heat remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add pak choi pieces cut-side down and cook for 3-4 minutes until the bottoms are caramelized and golden brown.

   Tip: Don't move the pak choi while it browns—this creates a delicious crispy surface.

6. 6

   Carefully flip pak choi and add the glaze mixture to the skillet. Reduce heat to medium and cook for 2-3 minutes more until pak choi is tender-crisp and the glaze is heated through.

7. 7

   Remove roasted lentils from oven and let cool for 2 minutes. Transfer pak choi to a serving platter and drizzle with any remaining glaze from the skillet.

8. 8

   Top the pak choi with the crispy roasted lentils, and garnish generously with sesame seeds and sliced green onions. Serve immediately while lentils are still warm and crispy.

   Tip: For extra flavor, drizzle a little more sesame oil over the finished dish just before serving.