Roasted Lentils with Watercress

Instructions

1. 1

   Bring water to a boil in a large pot, add rinsed lentils, and simmer for 20-25 minutes until tender but still holding their shape. Drain well in a colander.

   Tip: Don't overcook the lentils or they'll become mushy; they should have a slight firmness.

2. 2

   While lentils cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing for 2-3 minutes until fragrant and softened.

   Tip: Low to medium heat prevents the garlic from burning and becoming bitter.

3. 3

   Add the drained lentils to the skillet with the shallot mixture and stir well to combine. Cook for 2 minutes, allowing the lentils to absorb the flavors.

4. 4

   Increase heat to medium-high and spread the lentil mixture across the skillet. Let it sit undisturbed for 3-4 minutes to develop a light golden crust on the bottom.

   Tip: This creates a subtle roasted texture and deeper flavor.

5. 5

   Toast pumpkin seeds and sunflower seeds in a separate small skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.

   Tip: Toast the seeds separately to control their browning perfectly.

6. 6

   Remove lentil skillet from heat and add chopped watercress, remaining 2 tablespoons of olive oil, lemon juice, salt, pepper, and red pepper flakes. Toss everything gently but thoroughly until the watercress begins to wilt slightly from residual heat.

   Tip: Adding watercress at the end preserves its peppery bite and nutritional value.

7. 7

   Transfer the mixture to a serving bowl and top with toasted seeds. Taste and adjust seasoning if needed before serving.

   Tip: The dish can be served warm or at room temperature, making it versatile for meal prep.