Grilled Lentils with Bell Pepper
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a dish I absolutely love making when I want something wholesome and quick. Grilled Lentils with Bell Pepper is one of those recipes that comes together in less than an hour and tastes like you spent all day in the kitchen. The lentils are packed with protein and fiber, so it's incredibly satisfying whether you're serving it as a main course or a hearty side. What I really appreciate is how affordable this meal is to make, plus the technique is straightforward enough that even a weeknight dinner won't stress you out. Those charred peppers and caramelized onions add such beautiful depth of flavor, and the fresh herbs at the end make it feel special without any fuss.
Ella x
Ingredients
- 355 mlgreen lentils(dried)
- 710 mlvegetable broth
- 2red bell pepper(halved, seeds removed)
- 2yellow bell pepper(halved, seeds removed)
- 1red onion(cut into thick rings)
- 4garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1½ tablespoonslemon juice
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Rinse the green lentils under cold water and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20-22 minutes until the lentils are tender but still hold their shape. Drain well and set aside.
Tip: Don't overcook the lentils or they'll become mushy when grilled.
- 2
Preheat your grill to medium-high heat. Brush the cut sides of the bell peppers and onion rings lightly with 1 tablespoon of olive oil, and season with salt and pepper.
Tip: Flatten the pepper halves slightly with your hand to ensure even contact with the grill grates.
- 3
Grill the peppers skin-side down for 6-8 minutes until charred and blistered. Flip and grill the other side for 4-5 minutes. Remove to a cutting board and cut into thick strips once cooled slightly.
Tip: The charred skin adds wonderful smoky flavor; don't peel it off.
- 4
Grill the onion rings for 3-4 minutes per side until softened and caramelized. Remove and roughly chop into bite-sized pieces.
Tip: Soak the onion rings in water for 15 minutes before grilling to prevent them from falling apart.
- 5
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, balsamic vinegar, minced garlic, thyme, lemon juice, salt, and black pepper to create the vinaigrette.
Tip: Prepare this dressing while the vegetables are grilling for best flavor infusion.
- 6
In a grill-safe skillet or perforated grill pan, toss the cooked lentils with 2 tablespoons of the vinaigrette. Grill over medium heat for 4-5 minutes, stirring occasionally, until the lentils pick up light char marks.
Tip: A grill basket works perfectly for this step to prevent lentils from falling through the grates.
- 7
Transfer the grilled lentils to a large serving bowl and add the charred peppers and onions. Drizzle with the remaining vinaigrette and toss gently to combine.
Tip: Add the dressing while everything is still warm so flavors meld together beautifully.
- 8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Garnish generously with fresh chopped parsley before serving.
Tip: This dish is wonderful served warm or at room temperature, making it ideal for meal prep.
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