Roasted Lentils with Potato

Instructions

1. 1

   Preheat oven to 425°F. Toss diced potatoes with 2 tablespoons of olive oil, half the salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.

   Tip: Arrange potatoes in a single layer for even browning.

2. 2

   While potatoes roast, heat remaining 2 tablespoons of olive oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

3. 3

   Stir in minced garlic, cumin, and smoked paprika. Cook for 30 seconds until fragrant, being careful not to burn the spices.

   Tip: Keep heat at medium to prevent the garlic from browning too quickly.

4. 4

   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are tender but still hold their shape.

   Tip: Lentils should be cooked through but not mushy.

5. 5

   When lentils are cooked and potatoes are crispy, remove both from heat. Combine lentils and potatoes in a large bowl.

6. 6

   Drizzle the roasted mixture with red wine vinegar and fresh lemon juice. Add the remaining salt to taste and gently toss to combine.

   Tip: The acid from the vinegar and lemon brightens the earthy flavors of the lentils.

7. 7

   Top with fresh chopped parsley and serve warm or at room temperature.

   Tip: This dish tastes even better the next day as flavors meld together.