Grilled Lentils with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 55 minutes and tastes like something fancy but requires minimal effort. Grilled lentils with broccoli is packed with plant based protein and fiber, so it keeps me satisfied for hours afterward. The smokiness from the paprika and char on the broccoli adds so much depth of flavor, while the bright lemon juice and toasted pine nuts balance everything beautifully. It's the kind of simple, wholesome meal that makes you feel good about what you're eating, and honestly, it's a total crowd pleaser even for non vegetarians at my table.
Ella x
Ingredients
- 355 mlgreen lentils(rinsed and drained)
- 1½ poundsbroccoli(cut into florets)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoonred wine vinegar
- 118 mlpine nuts(toasted)
- 1shallot(thinly sliced)
- ¾ teaspoonsea salt
- ½ teaspooncracked black pepper
- ½ teaspoonsmoked paprika
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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