Grilled Lentils with Asparagus
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and feels fancy without any fuss. Lentils are packed with protein and fiber, making this dish incredibly satisfying and nutritious. I love how grilling brings out a wonderful char on both the lentils and asparagus, creating layers of flavor that feel restaurant quality. The crispy panko topping and bright lemon vinaigrette tie everything together beautifully. Best of all, it's budget friendly and uses simple ingredients you probably already have on hand. Whether you're cooking for yourself or impressing guests, this is a winner.
Ella x
Ingredients
- 473 mlcooked green lentils(cooled)
- 1½ poundsfresh asparagus spears(trimmed)
- 177 mlpanko breadcrumbs(gluten-free if desired)
- 118 mlfresh parmesan cheese(grated)
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice
- 1 tablespoondijon mustard
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- 59 mlfresh mint leaves(torn, for garnish)
Detail level
Instructions
- 1
Mash the cooled lentils in a large bowl with a fork until roughly half are broken down, leaving some texture. Mix in minced garlic, thyme, 1 tablespoon olive oil, and a pinch of salt.
Tip: Don't over-process the lentils; you want a mixture that holds together but still feels rustic.
- 2
Combine panko breadcrumbs and grated parmesan in a shallow dish. Form the lentil mixture into 8 patties approximately 1.5 inches thick and coat both sides thoroughly with the breadcrumb mixture, pressing gently so it adheres.
Tip: Refrigerate the patties for 15 minutes to help them hold their shape during grilling.
- 3
Toss asparagus spears with 2 tablespoons olive oil, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Arrange on a plate for grilling.
Tip: Use a grill basket or threading with soaked wooden skewers to prevent small spears from falling through grates.
- 4
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates and place the lentil patties on the hottest part of the grill.
Tip: Listen for a satisfying sizzle when the patties hit the grill—this indicates proper temperature.
- 5
Grill the lentil patties for 4-5 minutes per side until they develop golden-brown grill marks and feel firm to the touch. Transfer to a serving platter.
Tip: Avoid moving the patties too early; let them develop a crust before flipping for easier handling.
- 6
On another part of the grill or a dedicated grill basket, cook the asparagus for 5-7 minutes, turning occasionally, until charred and tender-crisp.
Tip: The spears should still have a slight snap when bent, not soft and limp.
- 7
Whisk together lemon juice, dijon mustard, and remaining 2 tablespoons olive oil in a small bowl. Season with remaining salt and pepper to create the vinaigrette.
Tip: Taste and adjust acidity; add more lemon juice if you prefer a sharper dressing.
- 8
Arrange the grilled lentil patties and asparagus spears on serving plates. Drizzle generously with the lemon vinaigrette and garnish with fresh mint leaves before serving.
Tip: Serve warm while the patties still have a slight crispness and the asparagus retains its char.
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