Grilled Lentils with Bean Sprout Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe I've been making constantly because it's both delicious and incredibly quick to pull together. Grilled lentils with bean sprout salad is one of those dishes that feels fancy but honestly comes together in under an hour. The beauty of lentils is that they're packed with protein and fiber, keeping you satisfied for hours, and since they're already cooked, there's minimal prep work involved. I love how the crispy panko coating on the lentils contrasts with the fresh, crunchy sprouts and the bright lime and sesame dressing. It's the kind of meal that works for lunch or dinner, impresses guests, and won't break the bank either.
Ella x
Ingredients
- 473 mlcooked green lentils(cooled)
- 710 mlfresh bean sprouts
- 118 mlpanko breadcrumbs
- 2shallots(finely minced)
- 3garlic cloves(minced)
- 59 mlfresh cilantro(chopped)
- 3 tablespoonssesame oil
- 4 tablespoonslime juice(freshly squeezed)
- 1 tablespoonginger(minced)
- 2 tablespoonstamari or soy sauce
- 2 tablespoonsextra virgin olive oil(for brushing)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
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