Roasted Lentils with Radish
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just over an hour and costs almost nothing. Roasted lentils with radish is a simple, satisfying dish that proves you don't need fancy ingredients to create something delicious. Lentils are packed with protein and fiber, making them incredibly filling, while the radishes add a wonderful peppery crunch and bright acidity. The whole meal roasts beautifully in one pan, filling your kitchen with the most amazing aromas of garlic, thyme, and caramelized vegetables. It's the kind of comfort food that feels homey and wholesome.
Ella x
Ingredients
- 355 mldried lentils(rinsed and drained)
- 1 poundradishes(halved)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1shallot(finely diced)
- 828 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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