Grilled Lentils with Broccoli

Instructions

1. 1

   Place rinsed lentils in a pot with 4 cups of water and bring to a boil. Reduce heat and simmer for 20-22 minutes until lentils are tender but still hold their shape. Drain well and set aside.

   Tip: Don't overcook the lentils or they'll fall apart on the grill.

2. 2

   While lentils cook, toss broccoli florets with 2 tablespoons of olive oil, salt, pepper, and smoked paprika. Let sit for 10 minutes to marinate.

   Tip: Even-sized florets will cook more uniformly.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat (around 450°F). Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently. Transfer to a plate.

   Tip: Watch the nuts carefully as they burn easily.

4. 4

   Grill broccoli florets for 4-5 minutes per side until they develop charred edges and become tender. Transfer to a large serving bowl.

   Tip: Arrange florets in a single layer for best charring.

5. 5

   In the same grill pan, spread cooked lentils in a thin layer and grill for 6-8 minutes, stirring occasionally, until edges are slightly crispy and golden brown. Add to the bowl with broccoli.

   Tip: Don't stir too frequently to allow proper charring.

6. 6

   In a small bowl, whisk together remaining 4 tablespoons of olive oil, minced garlic, lemon juice, red wine vinegar, and sliced shallot. Season with salt and pepper to taste.

   Tip: Let the vinaigrette sit for 2 minutes so flavors meld.

7. 7

   Pour the vinaigrette over the grilled lentils and broccoli while still warm. Toss gently to combine, then sprinkle with toasted pine nuts and fresh thyme.

   Tip: The warm vegetables will absorb the dressing better.

8. 8

   Let the dish rest for 5 minutes before serving, allowing flavors to meld together. Serve warm or at room temperature.

   Tip: This dish tastes even better the next day as leftovers.