Roasted Lentils with Radish

Instructions

1. 1

   Preheat your oven to 425°F. In a large pot, bring vegetable broth to a boil and add the rinsed lentils with the minced shallot. Reduce heat and simmer for 20 minutes until lentils are tender but still hold their shape.

   Tip: Don't overcook the lentils or they'll become mushy when roasted.

2. 2

   While lentils simmer, toss the halved radishes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes until the edges are caramelized and they're fork-tender.

   Tip: Stir the radishes halfway through roasting for even browning.

3. 3

   Once the lentils are cooked, drain any excess liquid and transfer them to the roasting pan with the radishes. Drizzle with the remaining 2 tablespoons of olive oil and toss gently.

   Tip: Reserve some of the roasting pan's fond for extra flavor.

4. 4

   Return the combined lentils and radishes to the oven and roast for an additional 8-10 minutes until the lentils develop a slightly crispy exterior.

   Tip: Watch carefully in the final minutes to prevent burning.

5. 5

   While the lentils finish roasting, whisk together the lemon juice, Dijon mustard, minced garlic, and fresh thyme in a small bowl to create the vinaigrette.

   Tip: Let the vinaigrette sit for 2 minutes to allow the flavors to meld.

6. 6

   Remove the roasted lentils and radishes from the oven and transfer to a serving bowl. Pour the warm vinaigrette over top and toss gently to coat evenly.

   Tip: Toss while still warm so the lentils absorb the dressing better.

7. 7

   Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped parsley before serving.

   Tip: The dish can be served warm or at room temperature.