Grilled Lentils with Artichoke
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes anything but ordinary. Grilled lentils paired with tender artichoke hearts creates a satisfying vegetarian main that's packed with protein and fiber, keeping you full and energized. The beauty of this dish lies in its simplicity: you cook the lentils, toss everything with warming spices like cumin and smoked paprika, then let the grill do the magic. Fresh mint and lemon juice brighten every bite, making it feel restaurant worthy without the fuss or expense. It's comfort food that actually nourishes your body.
Ella x
Ingredients
- 355 mlbrown lentils(cooked and cooled)
- 8fresh artichoke hearts(halved lengthwise)
- 177 mlpanko breadcrumbs
- ½ mediumred onion(finely minced)
- 4garlic cloves(minced)
- 59 mlfresh parsley(chopped)
- 3 tablespoonslemon juice
- 5 tablespoonsextra virgin olive oil
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh mint(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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