Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.
½ cup plus 3 Tbsp. extra-virgin olive oil2 bunches broccolini , trimmed, halved lengthwise2 Tbsp. sherry vinegar or red wine vinegarPreheat oven to 450°. Coarsely grind coriander and fennel seeds in spice mill or mortar and pestle.
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.
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