Name: Marinated Lentils With Lemony Broccolini and Feta
Yield: 4 servings
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

Photo by Chelsie Craig, food styling by Kat Boytsova

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 notes

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