Roasted Lentils with Plantain
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely amazing. Roasted lentils with plantain is a beautiful combination of nutty, earthy legumes paired with sweet caramelized fruit that creates this wonderful balance on your plate. Brown lentils are packed with protein and fiber, making them incredibly filling and great for keeping you satisfied. What I love most about this recipe is how simple and affordable it is to make, plus you probably have most of these ingredients in your kitchen already. The lime juice and cilantro add such brightness to every bite, and that hint of smoked paprika brings real depth to the dish. Trust me, once you try this, it'll become a regular rotation in your cooking.
Ella x
Ingredients
- 355 mldried brown lentils(rinsed and drained)
- 2ripe plantains(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 1red onion(diced)
- 3garlic cloves(minced)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- 828 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Spread lentils on a baking sheet, toss with 1 tablespoon olive oil, salt, and pepper, then roast for 20 minutes until lightly crisped, stirring halfway through.
Tip: Don't skip the rinsing step to remove any debris from dried lentils.
- 2
While lentils roast, arrange plantain slices on a separate baking sheet, brush with 1.5 tablespoons olive oil, and roast for 15-18 minutes until golden and caramelized, flipping halfway through.
Tip: Choose plantains that are just turning yellow for the best balance of sweetness and firmness.
- 3
Heat remaining 1.5 tablespoons olive oil in a large skillet over medium heat. Add diced red onion and sauté for 4 minutes until softened.
- 4
Stir in minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
Tip: Toast the spices briefly to release their essential oils and deepen their flavors.
- 5
Add the roasted lentils to the skillet, pour in vegetable broth, and bring to a gentle simmer. Cook for 8-10 minutes until lentils are tender and flavors meld.
Tip: The lentils should be cooked through but still hold their shape.
- 6
Remove from heat and stir in fresh lime juice. Gently fold in the roasted plantain slices, reserving some for topping.
Tip: Add the plantains at the end to preserve their caramelized texture.
- 7
Season with additional salt and pepper to taste. Divide into bowls and garnish with fresh cilantro and reserved plantain slices.
Tip: The lime juice brightens all the flavors and adds a fresh brightness to the warm spices.
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