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

Directions

• 1. Preheat oven to 450°. Coarsely grind coriander and fennel seeds in spice mill or mortar and pestle.
• 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.
• 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.
• 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.
• 5. Pour half of the reserved spiced oil over warm lentils. Add herbs and vinegar, season with salt, and toss to coat.
• 6. Divide lentils among bowls and top with broccolini, lemon, and feta. Spoon remaining spiced oil over.
• 7. Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
• 8. Editor’s note: Head this way for more of our favorite feta cheese recipes →

Photos