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Marinated Lentils with Lemony Broccolini and Feta
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
  • subheading: SPECIAL EQUIPMENT:
  • A spice mill or mortar and pestle
Steps
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