Roasted Lentils with Rocket

Instructions

1. 1

   Bring water to a boil in a pot, add rinsed lentils, and simmer for 20 minutes until tender but still holding their shape. Drain well and set aside.

   Tip: Don't overcook the lentils or they'll become mushy and won't roast properly.

2. 2

   Preheat your oven to 400°F (200°C). In a large bowl, combine cooked lentils, 2 tablespoons of olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Toss until evenly coated.

   Tip: Make sure the lentils are completely dry before roasting for the crispiest texture.

3. 3

   Spread the lentil mixture on a large baking sheet in a single layer. Roast for 12-15 minutes, stirring halfway through, until the lentils are golden and crispy at the edges.

   Tip: Stir frequently to ensure even browning and prevent burning.

4. 4

   While lentils roast, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add sliced red onion and sauté for 4-5 minutes until softened and slightly caramelized. Set aside.

   Tip: The caramelized onions add natural sweetness that balances the peppery rocket.

5. 5

   In a small bowl, whisk together lemon juice, Dijon mustard, 2 tablespoons of olive oil, and a pinch of salt and pepper to create the vinaigrette.

   Tip: Make the vinaigrette while the lentils roast so it's ready when you need it.

6. 6

   Transfer the roasted lentils and caramelized onions to a large serving bowl. Add fresh rocket and pour the lemon vinaigrette over top. Toss gently until the rocket just begins to wilt slightly from the heat.

   Tip: Add the rocket at the last moment to maintain its crisp texture and vibrant color.

7. 7

   Top with toasted pumpkin seeds for added crunch and nutty flavor. Serve warm or at room temperature.

   Tip: This dish is delicious served warm but also works wonderfully as a cold salad the next day.