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.) This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.
Recipe information
Yield
4 servings
Ingredients
2
2
1
2
½
1½
2
½
¾
2
4
Special Equipment
Preparation
Step 1
Preheat oven to 450°. Coarsely grind coriander and fennel seeds in spice mill or mortar and pestle.
Step 2
Transfer spice mixture to a small skillet and add chile, garlic, and ½ cup oil. Set over medium heat and cook, shaking pan occasionally, until garlic is golden brown and chile slices have shriveled slightly, about 5 minutes. Season spiced oil lightly with salt and transfer to a small bowl.
Step 3
Cook lentils in a large saucepan of simmering salted water until tender but still firm, 20–25 minutes. Drain and transfer to a medium bowl.
Step 4
While lentils are cooking, toss broccolini and lemon on a rimmed baking sheet with remaining 3 Tbsp. olive oil; season with salt. Roast, tossing halfway, until broccolini is charred in spots and lemon is softened, 7–9 minutes.
Step 5
Pour half of the reserved spiced oil over warm lentils. Add herbs and vinegar, season with salt, and toss to coat.
Step 6
Divide lentils among bowls and top with broccolini, lemon, and feta. Spoon remaining spiced oil over.
Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
Editor’s note: Head this way for more of our favorite feta cheese recipes →
How would you rate Marinated Lentils With Lemony Broccolini and Feta?
Leave a Review
Reviews (58)
Back to TopDelicious. Reduced the oil by half - kept everything the same. Oil mixture was enough for two (versus four). Flavorful, healthy and delicious. Will go into the rotation.
Ana Recio
San Francisco
7/3/2024
My husband and I both loved this dish! I had a lot of leftover lentils which I combined with salmon, roasted cauliflower for lunch the next day.
Amy C.
Park City, UT
11/16/2023
Excellent dish. I doubled the spices and forgot to add the vinegar. Still came out great. A keeper.
Anonymous
San Pedro, CA
5/22/2023
I enjoyed making this today. It was tasty, light, and satisfying. Thankful I had all the ingredients and it was simple to make. Thank you!
Fatemah
San Francisco Bay Area
5/2/2023
This dish was delicious and simple. It has easily worked its way into the rotation.
Emilie
Brooklyn, NY
1/21/2022
Delicious lunch. Love these French lentils. I’m on a whole plant food diet ( no SOS salt oil sugar) so I used tofu feta tofu was marinated in 1/4 cup lemon juice, tablespoon oregano, 1/4 cup cider vinegar, 1/2 cup water) which turned out great. I omit oil and sauté in water. Delicious and good for my heart ❤️.
Anonymous
Boston
9/7/2021
Absolutely delicious!
Loridp
Vancouver BC
9/3/2021