Grilled Lentils with Aubergine
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 delivers serious flavor without any fuss. Grilled lentils with aubergine is a vegetarian dish that feels indulgent but relies on simple, affordable ingredients you probably already have on hand. The lentils are packed with protein and fiber, keeping you satisfied long after dinner, while the smoky grilled aubergine becomes wonderfully tender and rich. Fresh herbs, bright lemon juice, and pomegranate seeds add layers of taste that make this humble combination feel restaurant worthy. It's the kind of meal I make when I want something nourishing but don't want to spend all evening in the kitchen.
Ella x
Ingredients
- 237 mlgreen lentils(rinsed and drained)
- 591 mlvegetable broth
- 2 mediumaubergine(sliced lengthwise into 1/2-inch planks)
- 5 tablespoonsolive oil(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt(to taste)
- 1 teaspoonblack pepper(to taste)
- 237 mlfresh mint leaves(chopped)
- 237 mlpomegranate seeds
- 1 mediumred onion(thinly sliced)
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a saucepan, add rinsed lentils, reduce heat to low and simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid and set aside.
Tip: Green lentils hold their shape better than brown varieties during cooking.
- 2
Preheat your grill to medium-high heat. Pat aubergine slices dry with paper towels to remove excess moisture.
Tip: Dry aubergine prevents steaming and ensures better char marks.
- 3
Brush both sides of aubergine slices with 3 tablespoons of olive oil. Season generously with salt, pepper, and smoked paprika.
Tip: Don't be shy with seasoning as aubergine absorbs flavors well.
- 4
Grill aubergine slices for 4-5 minutes per side until deep char marks appear and the flesh is tender. Transfer to a cutting board and cut into bite-sized pieces.
Tip: Listen for the sizzle when placing aubergine on the grill for optimal char.
- 5
Heat remaining 2 tablespoons of olive oil in a large bowl over gentle heat. Add minced garlic and cook for 30 seconds until fragrant, then remove from heat.
Tip: Warm oil helps meld the garlic flavor throughout the dish.
- 6
Add cooked lentils to the garlic oil along with lemon juice, fresh thyme, and another pinch of salt and pepper. Toss gently to combine.
Tip: Reserve some lemon zest to sprinkle on top for extra brightness.
- 7
Fold the grilled aubergine pieces into the lentil mixture, being careful not to break them apart. Let the dish sit for 2-3 minutes to allow flavors to meld.
Tip: This resting period allows the warm lentils to absorb the smoky aubergine essence.
- 8
Transfer to a serving platter and top with fresh chopped mint, pomegranate seeds, and thin slices of red onion for brightness and texture.
Tip: Fresh garnishes add a pop of color and a refreshing contrast to the warm lentils.
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