Grilled Lentils with Artichoke

Instructions

1. 1

   Cook lentils according to package directions until tender but still holding their shape, approximately 20-25 minutes. Drain well and spread on a clean kitchen towel to cool completely.

   Tip: Cooling the lentils prevents them from falling apart when forming patties.

2. 2

   In a large mixing bowl, combine cooled lentils, panko breadcrumbs, minced red onion, half of the minced garlic, parsley, cumin, smoked paprika, salt, and pepper. Mix thoroughly until well combined.

   Tip: Use your hands to gently combine ingredients to ensure even distribution without crushing the lentils.

3. 3

   Form the lentil mixture into 8 compact patties, each about 3 inches in diameter and 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 15 minutes to firm up.

   Tip: Chilling helps the patties maintain their shape on the grill.

4. 4

   Prepare your grill for medium-high heat, approximately 400°F. Lightly brush both sides of the lentil patties and artichoke halves with 2 tablespoons of olive oil.

   Tip: Oil prevents sticking and promotes beautiful char marks.

5. 5

   Place lentil patties directly on oiled grill grates and cook for 4-5 minutes per side until golden brown with visible grill marks. Transfer to a serving platter.

   Tip: Avoid moving patties too frequently; allow them to develop a crust before flipping.

6. 6

   Grill artichoke halves cut-side down for 3-4 minutes until lightly charred, then flip and cook for another 2-3 minutes until tender with golden marks on both sides.

   Tip: Artichokes should be tender inside with crispy edges.

7. 7

   Whisk together remaining 3 tablespoons olive oil, lemon juice, remaining 2 minced garlic cloves, salt, and pepper in a small bowl to create the drizzle.

   Tip: Make this dressing while vegetables are cooling for fresh, bright flavors.

8. 8

   Arrange grilled lentil patties on serving plates, top with grilled artichoke halves, and drizzle generously with the lemon-garlic oil. Garnish with fresh mint and remaining parsley.

   Tip: Serve immediately while the patties are still warm for the best texture and flavor.