Roasted Lentils with Spinach

Instructions

1. 1

   Preheat oven to 400°F. Rinse lentils under cold water and combine with vegetable broth and thyme in a pot. Bring to boil, then 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 and won't crisp well when roasted.

2. 2

   While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until softened, then add garlic and sauté for another minute until fragrant.

   Tip: Keep the heat at medium to prevent the garlic from burning, which would make it bitter.

3. 3

   Drain the cooked lentils well and spread them on a baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and toss to coat evenly.

   Tip: Spread lentils in a single layer for even roasting and maximum crispiness.

4. 4

   Roast lentils in the preheated oven for 12-15 minutes, stirring halfway through, until they're golden and slightly crispy on the outside.

   Tip: Watch them carefully in the last few minutes as they can brown quickly.

5. 5

   Spread pumpkin seeds on a small baking sheet and toast in the oven alongside the lentils for the last 8 minutes until lightly golden and fragrant.

   Tip: Toasted seeds add wonderful crunch and nutty flavor to finish the dish.

6. 6

   Add spinach to the skillet with garlic and shallots in batches, stirring constantly until fully wilted, about 3-4 minutes total. Season with a pinch of salt and pepper.

   Tip: Adding spinach in batches prevents overcrowding the pan and ensures even cooking.

7. 7

   In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, and Dijon mustard to create a vinaigrette.

   Tip: The mustard acts as an emulsifier to help bind the oil and lemon juice together.

8. 8

   Transfer wilted spinach to a serving bowl or platter. Top with roasted lentils, drizzle with the lemon vinaigrette, and scatter toasted pumpkin seeds over the top. Serve warm or at room temperature.

   Tip: This dish is equally delicious served warm as a side or at room temperature as a salad.