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.
SPECIAL EQUIPMENT
A spice mill or mortar and pestle
Step 1
Preheat the 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 chili, garlic, and ½ cup oil. Set over medium heat and cook, shaking pan occasionally, until garlic is golden brown and chili 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.
Step 7
Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
