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By bon appétit
Marinated Lentils With Lemony Broccolini and Feta
The broccolini doesn’t need any pre-roast browning and there’s barely any chopping—just assemble and let the oven do the work. This healthy, hearty dish can be a warm vegetarian main or a cold lunch left to marinate in the fridge over night—the spiced oil is even better the next day. (We might even suggest doubling the recipe to have a little extra to drizzle over whatever else you’re planning to eat that week.)
Updated at: Thu, 21 Nov 2024 23:13:40 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
10
Low
Nutrition per serving
Calories553.9 kcal (28%)
Total Fat36.4 g (52%)
Carbs34.7 g (13%)
Sugars4 g (4%)
Protein22.3 g (45%)
Sodium551 mg (28%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tspcoriander seeds
2 tspfennel seeds
1red chile
such as fresno, or holland, thinly sliced
2garlic cloves
thinly sliced
½ cupextra-virgin olive oil
kosher salt
1 ½ cupsblack beluga lentils
or french green, rinsed, picked through
2 bunchesbroccolini
trimmed, halved lengthwise
0.5lemon
very thinly sliced, seeds removed
¾ cupdill
finely chopped, mint, and / or parsley
2 Tbspsherry vinegar
or red wine vinegar
4 ozfeta
sliced
mortar and pestle
spice mill
Instructions
View on bon appétit
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Notes
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