Grilled Lentils with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Grill for 15-20 minutes, turning occasionally, until caramelized and tender. Set aside.

   Tip: Wrap beetroots in foil if you prefer them softer; unwrapped gives better char marks.

2. 2

   Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. 3

   Add the rinsed lentils to the pot and stir for 2 minutes to coat with oil. Pour in the vegetable broth and add fresh thyme sprigs.

   Tip: Green lentils hold their shape better than brown or red varieties when cooked.

4. 4

   Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until lentils are tender but still firm. Season with salt and pepper to taste.

5. 5

   While the lentils simmer, whisk together the balsamic vinegar with 1 tablespoon of water to create a glaze.

   Tip: This dilutes the vinegar slightly, making it less intense and more balanced.

6. 6

   Once the lentils are cooked, remove and discard the thyme sprigs. Transfer the warm lentils to a grill-safe skillet or grill basket.

7. 7

   Place the lentil mixture on the grill for 3-4 minutes, stirring gently, to develop a slight char and smoky flavor.

   Tip: Don't overcrowd the grill; work in batches if necessary to achieve proper charring.

8. 8

   Arrange the grilled lentils and beetroot on serving plates. Drizzle with the balsamic glaze, top with crumbled goat cheese, sliced red onion, and fresh arugula. Serve warm.

   Tip: The warm lentils will slightly wilt the arugula, adding a pleasant tender texture.