Roasted Lentils with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something nutritious but don't have hours to spend cooking. Brown lentils are packed with protein and fiber, making them incredibly satisfying and great for keeping you full between meals. The whole dish comes together in just 45 minutes from start to finish, and it's honestly cheaper than ordering takeout. I love how the roasted lentils get slightly crispy while the pak choi stays tender, all tied together with a simple soy and sesame dressing that tastes way fancier than it actually is. Give this one a try and you'll see why it's become such a staple in my kitchen.
Ella x
Ingredients
- 355 mldried brown lentils(rinsed and drained)
- ¾ kgpak choi(cut into quarters lengthwise)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 710 mlvegetable broth
- 3 tablespoonsolive oil(divided)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced, for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.