Grilled Lentils with Bean Sprout Salad

Instructions

1. 1

   In a large bowl, combine cooled lentils, panko breadcrumbs, shallots, garlic, and cilantro. Mix until the mixture begins to hold together when pressed.

   Tip: The lentils should be completely cool to help bind the patties better.

2. 2

   Form the lentil mixture into 8 patties, each about 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 10 minutes to firm up.

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

3. 3

   While patties chill, whisk together sesame oil, lime juice, ginger, and tamari in a small bowl. Season the dressing with a pinch of salt and pepper.

   Tip: Make the dressing ahead of time so flavors can meld together.

4. 4

   Preheat grill to medium-high heat and lightly brush grill grates with olive oil to prevent sticking.

   Tip: Oil the grates while they are hot for best non-stick results.

5. 5

   Brush both sides of each lentil patty with olive oil and season with salt and pepper. Grill for 4-5 minutes per side until golden char marks form.

   Tip: Resist the urge to flip too early; wait until patties develop a crust for better texture.

6. 6

   While patties grill, toss fresh bean sprouts with the prepared ginger-lime dressing in a bowl until evenly coated.

   Tip: Add the dressing just before serving to keep sprouts from becoming wilted.

7. 7

   Transfer grilled lentil patties to serving plates and top generously with the dressed bean sprout salad.

   Tip: Serve immediately while lentil patties are still warm for the best flavor contrast.