Lentil Hete Bliksem (Dutch Hot Lightning Potato Side Dish)

Directions

1. Preheat oven to 425°F (220°C).
2. Add lentils to a large pot with the water. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20-22 minutes. Drain, reserving 1 ½ cups (375 mL) of the cooking liquid. Separate 2 cups (500 mL) of cooked lentils and set aside.
3. Toss the 2 cups (500 mL) of reserved lentils with brown sugar and smoked paprika. Spread evenly onto a sheet tray and roast in the oven for 15-17 minutes, until they are dried and crispy. Set aside.
4. Heat oil in a large skillet over medium heat. Add onion and garlic, and cook until softened and fragrant. Add remaining cooked lentils, reserved cooking liquid, turmeric, cumin, chili powder, salt, and pepper. Stir to combine.
5. Add apples and apple cider vinegar to the pot. Simmer for an additional 10-15 minutes, or until apples are softened.
6. Stir in butter and parsley. Garnish with roasted lentils. Taste and adjust seasoning as needed.