Lentils with Cauliflower, Carrots, Caper-Anchovy Salsa Verde & Feta

Directions

1. 1) Preheat the oven to 450°F and begin prepping the vegetables.
2. 2) Wash and dry the cauliflower, carrots, and onions; keep them ready for roasting.
3. 3) Break the cauliflower into bite-sized florets and cut the stems into smaller pieces; place on a baking sheet.
4. 4) Peel and medium-dice the carrots; add them to the sheet with the cauliflower.
5. 5) Peel, trim, and slice the red onion lengthwise into ¼-inch pieces and add to the sheet along with whole garlic cloves. Drizzle with oil and season with salt and pepper; toss to coat and spread in an even layer.
6. 6) Roast on the sheet, stirring halfway through, until the vegetables are golden and fork-tender, about 20–25 minutes; remove from the oven when done.
7. 7) Rinse the lentils in a strainer under cold water, then transfer to a small saucepan. Add the broth and a pinch of salt; bring to a boil, then reduce to a simmer, cover, and cook until tender, 15–20 minutes.
8. 8) While the lentils cook, strip the parsley leaves from the stems, discard the stems, and finely mince the leaves; place in a small bowl.
9. 9) Finely mince the anchovy fillet and the capers, then add them to the parsley with a drizzle of oil and a splash of red wine vinegar; season lightly with pepper and set aside.
10. 10) When the lentils are tender, drain and return them to the pan; cover to keep warm.
11. 11) Squeeze the roasted garlic cloves from their skins, mash with a fork, and fold into the parsley mixture to form the salsa verde.
12. 12) Stir half of the salsa verde into the warm lentils and mix well; keep the rest for serving. Plate the lentils, top with the roasted vegetables, crumbled feta, and the remaining salsa verde.
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15. If you have leftovers, refrigerate them in a sealed container for up to 2 days.
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17. If feta isn’t available, finish with extra chopped parsley for brightness and serving would still work.