Marinated Lentils with Lemony Broccolini and Feta

This recipe is tweaked from bonappetit.com. It is one of my staple recipes. The lentils are delicious. I rotate with different roasted vegetables. Pair with a cooked whole grain, such as cooked farro, or home-made pita bread.

INGREDIENTS AND QUANTITY

LENTILS AND MARINADE

2 tsp coriander seeds

2 tsp fennel seeds

2 large pinches red pepper flakes

3 garlic cloves, thinly sliced

2 strips of lemon zest

½ cup EVOO (extra virgin olive oil)

¼ heaping tsp sea salt, or more to taste

¼ tsp white pepper, or more to taste

1½ cups black beluga or French green lentils, rinsed, picked through

2 garlic cloves, crushed

2 bay leaves

½ tsp sea salt (add half way through cooking lentils)

2 Tbsp. sherry vinegar or red wine vinegar, or more to taste

¾ cup finely chopped dill, mint, and/or parsley

BROCCOLINI

2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise if thick stems (may substitute broccoli, cauliflower, add Brussel sprouts)

1 lemon, sliced in half, seeds removed

5 cloves garlic, sliced

1/4 cup EVOO

sea salt

freshly ground black pepper

4 oz. feta, sliced (consider substituting baked tofu)

SPECIAL EQUIPMENT

a spice mill or mortar and pestle

small heavy-bottomed saucepan

2 quart saucepan for cooking lentils

fine mesh strainer for lentils, rinsing and draining

parchment or Silpat-lined baking sheet for broccolini

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment. Prep garlic all at once: This recipe uses both sliced and crushed garlic. Demonstrate prepping all garlic first, then dividing by cut to avoid confusion.

3. Parallel cooking: Assign one person to lentils, one to spiced oil, and one to broccolini to practice coordination.

4. Multiple dishes may require the oven. Read your other recipes carefully. You may need to negotiate in advance with the other team.

PREPARING THE LENTILS

1. Preheat oven to 400°. Put rack in top half of the oven.

2. Coarsely grind coriander seeds, fennel seeds, and red chile flakes in spice mill or use a mortar and pestle. Transfer spice mixture to a small saucepan, and add garlic, strips of lemon peel, salt and pepper, and ½ cup oil. Set over low heat and cook, shaking pan occasionally, until garlic is slightly golden (not brown) about 4 minutes. Watch carefully. Set aside.

3. Separately, add rinsed lentils to a 2 quart saucepan along with crushed garlic and bay leaves. Add enough filtered hot water to cover by 2 inches. Cover, leaving lid ajar, and bring to a light boil, and lower to low/simmer. Cook for no more than 20 minutes. Add salt halfway through cooking. The lentils should be very al dente. They continue to cook off heat.

4. Drain well, then transfer to a medium bowl to cool slightly. Remove garlic and bay leaves.

5. Pour half (or more) of the spiced oil over warm lentils. Add freshly cut herbs and vinegar, season with salt as needed, and toss to coat.

PREPARING THE BROCCOLINI

6. While lentils are cooking, toss broccolini, garlic, and lemon halves on baking sheet with olive oil. Season with salt and pepper. Roast, tossing halfway, until broccolini is charred in spots and lemon is softened, around 10 minutes.

TO SERVE

7. Divide lentils among bowls. Top with broccolini, squeeze of roasted lemon, and a chunk of feta.

8. Spoon remaining spiced oil over.

CULINARY TIPS

1. I strongly encourage tasting throughout the cooking process. I have many inexpensive tasting forks and spoons readily available by my stove. This dish, in particular, tastes dull without adequate salt and acid (vinegar and/or lemon).

2. Before cooking lentils, rinse and drain lentils with cold water (after measuring quantity desired), and then sort to remove dirt, small stones and other debris. Rinsing also removes indigestible carbohydrates called oligosaccharides that cause gas and bloating. After cooking lentils, drain (don’t rinse) well to prevent excess moisture and microbial growth.

3. French lentils (also sold as Le Puy green lentils) are used in this recipe. They have a unique peppery flavor and retain shape with cooking. They are sold in the bulk section at Winco. Black or Beluga lentils (or caviar lentils) are very flavorful and attractive in dishes. They are not commonly sold in the bulk section. A great brand of all legumes is Rancho Gordo. They can be found online or at the Coop and Whole Foods. Alternatively, red lentils are sweet and nutty in flavor, and tend to become mushy when cooked, making them ideal for soups and curries.

4. Salt timing matters: Salting halfway through cooking helps lentils season evenly without toughening skins.

5. Grinding spices fresh: Coarsely grinding coriander and fennel releases essential oils and boosts aroma. Bloom gently: Keep heat low when warming spices and garlic in oil—this infuses flavor without bitterness.

6. Common Mistakes: Overcooking lentils → mushy texture; Browning garlic in oil → bitterness; Adding all spiced oil at once → greasy dish; Under-seasoning lentils → flat flavor; overcrowding broccolini pan → limp vegetables

9. Teaching-Kitchen Extensions: Batch cooking: Lentils can be used in salads, grain bowls, or wraps later in the week. Nutrition note: Highlight lentils as a protein- and fiber-rich base paired with vegetables and healthy fats.