Roasted Lentils with Tomato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 15-18 minutes until the skins begin to blister and shrivel.

   Tip: Choose firm tomatoes for better texture when roasting.

2. 2

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

3. 3

   Add the minced garlic to the pot and sauté for 1 minute until fragrant, being careful not to let it brown.

   Tip: Stir constantly to prevent burning.

4. 4

   Stir in the ground cumin and paprika, toasting the spices for about 30 seconds to enhance their flavors.

5. 5

   Add the rinsed lentils and vegetable broth to the pot, along with the fresh thyme sprigs. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20-22 minutes until the lentils are tender but still hold their shape.

   Tip: Do not overcook or the lentils will become mushy.

6. 6

   Once the lentils are cooked, remove the thyme sprigs and discard any excess liquid if needed. Gently fold in the roasted tomatoes and their pan juices.

7. 7

   Drizzle the balsamic vinegar over the mixture and stir gently to combine. Taste and adjust seasoning with additional salt and pepper if desired.

   Tip: The balsamic adds depth and complexity to the dish.

8. 8

   Transfer to a serving bowl and garnish generously with fresh chopped basil just before serving for bright, fresh flavor.

   Tip: Serve warm or at room temperature for versatility.