Roasted Lentils with Pea

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the cooked lentils dry with a clean kitchen towel to remove excess moisture, which will help them crisp up nicely.

   Tip: Dried lentils are key to achieving a crispy texture when roasted.

2. 2

   In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, dijon mustard, cumin, salt, and pepper to create the vinaigrette base.

   Tip: Make the dressing while the oven preheats to save time.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for 3 minutes until softened.

   Tip: Don't skip the onion cooking step—it builds flavor depth for the dish.

4. 4

   Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.

   Tip: Watch carefully as garlic can burn quickly at high heat.

5. 5

   Add the dried lentils to the skillet and stir well, coating them with the oil and aromatics. Cook for 2 minutes, stirring occasionally.

   Tip: This toasting step enhances the nutty flavor of the lentils.

6. 6

   Transfer the lentil mixture to a baking sheet. Drizzle with the vinaigrette, add the thawed peas and sun-dried tomatoes, and toss everything together until well combined.

   Tip: Use your hands or two spoons to toss—it ensures even coating.

7. 7

   Spread the mixture in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the lentils are golden and crispy at the edges.

   Tip: Stir at the halfway mark to ensure even roasting and browning.

8. 8

   Remove from the oven and drizzle with vegetable broth to add moisture. Stir in the fresh thyme and taste for seasoning, adjusting salt and pepper as needed.

   Tip: The broth helps soften any overly-crispy edges while maintaining texture.