Lentils with Roasted Broccoli and Lemony Bread Crumbs
By Sam BlockPublished on December 14, 2021
Yield
Serves 4 to 6
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 onion, chopped fine¾ teaspoon table salt, divided2 garlic cloves, minced1 teaspoon minced fresh thyme or ½ teaspoon dried12 ounces (1¾ cups) dried lentilles du Puy (French green lentils), picked over and rinsed3¾ cups water ½ cup panko bread crumbs 2 teaspoons grated lemon zest ½ cup balsamic vinegar 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks
Before You Begin
Lentilles du Puy (or French green lentils) hold their shape quite well during cooking; we do not recommend substituting other types of lentils in this dish.
Instructions
- Adjust oven rack to lowest position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 500 degrees. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in lentils and water and bring to simmer over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are just tender, about 25 minutes. Uncover, increase heat to medium and continue to cook until lentils are completely tender and most of liquid has evaporated, 10 to 15 minutes. Season with salt and pepper to taste, cover to keep warm, and set aside.
- While lentils cook, combine panko and 2 tablespoons oil in 8-inch skillet, stirring to coat. Cook over medium-low heat, stirring frequently, until light golden brown, 5 to 7 minutes; transfer to bowl and stir in lemon zest. Wipe skillet clean with paper towels. Cook vinegar in now-empty skillet, scraping bottom of skillet with rubber spatula, until thickened and reduced to 2 tablespoons, about 5 minutes.
- Toss broccoli with remaining 3 tablespoons oil and remaining ½ teaspoon salt in bowl. Working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast until florets are browned, 9 to 11 minutes. Divide lentils among individual serving bowls and top with broccoli mixture. Sprinkle with panko mixture, drizzle with balsamic reduction, and serve, drizzling with extra oil.
Yield
Serves 4 to 6Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped fine
¾ teaspoon table salt, divided
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ½ teaspoon dried
12 ounces (1¾ cups) dried lentilles du Puy (French green lentils), picked over and rinsed
3¾ cups water
½ cup panko bread crumbs
2 teaspoons grated lemon zest
½ cup balsamic vinegar
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped fine
¾ teaspoon table salt, divided
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ½ teaspoon dried
12 ounces (1¾ cups) dried lentilles du Puy (French green lentils), picked over and rinsed
3¾ cups water
½ cup panko bread crumbs
2 teaspoons grated lemon zest
½ cup balsamic vinegar
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks
Ingredients
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped fine
¾ teaspoon table salt, divided
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ½ teaspoon dried
12 ounces (1¾ cups) dried lentilles du Puy (French green lentils), picked over and rinsed
3¾ cups water
½ cup panko bread crumbs
2 teaspoons grated lemon zest
½ cup balsamic vinegar
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks
Why This Recipe Works
This supersavory dish elevates earthy French green lentils and humble broccoli to a whole new level. And although it's company-worthy, this comes together in less than an hour, making it achievable any day of the week. We opted for classic aromatics to create our flavorful base: onions, garlic, and herbaceous thyme. By preheating the sheet pan in a 500-degree oven and laying the broccoli on it in a single layer, we were able to impart deep, flavorful browning to the stalks and florets in a short amount of time. While the lentils cooked, we quickly made a bright, crispy, lemony bread crumb topping in a skillet. Using the same skillet, we reduced some balsamic vinegar, transforming its flavor from sharp and assertive to luxurious and sweet. We then assembled our bowls: lentils topped with broccoli and bread crumbs, all drizzled with balsamic reduction.
Before You Begin
Lentilles du Puy (or French green lentils) hold their shape quite well during cooking; we do not recommend substituting other types of lentils in this dish.
Instructions
- Adjust oven rack to lowest position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 500 degrees. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in lentils and water and bring to simmer over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are just tender, about 25 minutes. Uncover, increase heat to medium and continue to cook until lentils are completely tender and most of liquid has evaporated, 10 to 15 minutes. Season with salt and pepper to taste, cover to keep warm, and set aside.
- While lentils cook, combine panko and 2 tablespoons oil in 8-inch skillet, stirring to coat. Cook over medium-low heat, stirring frequently, until light golden brown, 5 to 7 minutes; transfer to bowl and stir in lemon zest. Wipe skillet clean with paper towels. Cook vinegar in now-empty skillet, scraping bottom of skillet with rubber spatula, until thickened and reduced to 2 tablespoons, about 5 minutes.
- Toss broccoli with remaining 3 tablespoons oil and remaining ½ teaspoon salt in bowl. Working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast until florets are browned, 9 to 11 minutes. Divide lentils among individual serving bowls and top with broccoli mixture. Sprinkle with panko mixture, drizzle with balsamic reduction, and serve, drizzling with extra oil.
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