Marinated Lentils With Lemony Broccolini and Feta

Name: Marinated Lentils With Lemony Broccolini and Feta
Cuisine: Mediterranean, Greek, European
Ingredients: 2 tsp. coriander seeds; 2 tsp. fennel seeds; 1 red chile (such as Fresno or Holland), thinly sliced; 2 garlic cloves, thinly sliced; ½ cup plus 3 Tbsp. extra-virgin olive oil; Kosher salt; 1½ cups black beluga or French green lentils, rinsed, picked through; 2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise; ½ lemon, very thinly sliced, seeds removed; ¾ cup finely chopped dill, mint, and/or parsley; 2 Tbsp. sherry vinegar or red wine vinegar; 4 oz. feta, sliced; A spice mill or mortar and pestle

Instructions

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: Tue, 25 Mar 2025 12:37:20 GMT