Stone fruit sheet-pan salad with crunchy lentils



Step 1

Heat the oven to 400 degrees F. On a baking sheet, toss the lentils, pepitas, and almonds with 3 tablespoons olive oil and the paprika, cayenne, and thyme. Season to taste with plenty of salt and pepper. 

Step 2

Bake, stirring once, until crisp, 10 to 15 minutes. Set aside at room temperature to cool. 

Step 3

Meanwhile, pit the stone fruit and slice into wedges. If using cherries, pit and tear in two. In a medium bowl, stir together 2 tablespoons olive oil, honey, and lemon juice. Season to taste with salt and pepper, then stir in the fruit to macerate until the ingredients have finished roasting (or longer, if you prefer). 

Step 4

Top the stone fruit with the roasted pepitas, almonds, and lentils along with a drizzle of the macerating juices. Season to taste with additional salt, pepper, honey, and olive oil, as needed.