Grilled Lentils with Brussels Sprouts and Crispy Garlic Oil

Instructions

1. 1

   Rinse the lentils and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender but still hold their shape. Drain any excess liquid and let cool slightly.

   Tip: Slightly undercooked lentils work better for forming cakes as they won't become mushy.

2. 2

   While lentils cook, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Heat your grill to medium-high heat and grill sprouts cut-side down for 5-6 minutes until caramelized, then flip and cook another 4-5 minutes until fork-tender. Set aside.

   Tip: Don't move the sprouts too early—let them develop a golden crust for maximum flavor.

3. 3

   In a bowl, combine the cooled lentils with the diced onion, panko breadcrumbs, fresh thyme, salt, and pepper. Mix gently until combined. Form into 8 patties about 3 inches wide and 0.75 inches thick.

   Tip: Wet your hands slightly to prevent the mixture from sticking while forming patties.

4. 4

   Brush both sides of the lentil patties with 2 tablespoons olive oil. Place on the grill grates and cook for 4-5 minutes per side over medium heat until golden grill marks form and they're heated through.

   Tip: Let patties rest for 1 minute after flipping to develop a crust before moving them.

5. 5

   While the lentil cakes grill, warm the remaining 2 tablespoons olive oil in a small skillet over low heat. Add the minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

   Tip: Keep the heat low to infuse the oil without burning the garlic, which would turn bitter.

6. 6

   Remove the garlic oil from heat and stir in the fresh lemon juice. Arrange the grilled Brussels sprouts and lentil cakes on plates, drizzle with the warm garlic lemon oil, and serve immediately.

   Tip: Serve while the lentil cakes are still warm for the best texture and flavor.