Grilled Lentils with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled lentils and butternut squash dish has become one of my go to weeknight dinners because it comes together in just over an hour and delivers real satisfaction on the plate. The combination of nutty lentils and caramelized squash creates something that feels fancy but is honestly so simple to pull together. Green lentils are packed with protein and fiber, making this a genuinely nourishing meal that keeps you full for hours. What I love most is how budget friendly it is; these humble pantry staples transform into something restaurant worthy with just a little seasoning and a trip to the grill. The smoked paprika and cumin give it wonderful depth, while the fresh lime juice and cilantro brighten everything up at the end.
Ella x
Ingredients
- 355 mlgreen lentils(cooked and cooled)
- 1 mediumbutternut squash(cut into 1/2-inch thick planks)
- 1 mediumred onion(finely minced)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- 2 tablespoonsfresh lime juice
- 237 mlpanko breadcrumbs
- to tastesalt and black pepper
- 2 tablespoonsfresh cilantro(chopped)
- 1 tablespoonvegetable broth(as binder)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While heating, toss the butternut squash planks with 1.5 tablespoons of olive oil, salt, and pepper.
Tip: Pat the squash dry with paper towels before oiling to ensure better caramelization on the grill.
- 2
Place squash planks directly on the grill grates. Cook for 4-5 minutes per side until golden-brown grill marks form and the flesh is fork-tender. Transfer to a plate and season with a pinch of smoked paprika.
Tip: Don't move the squash around too much—let it sit to develop those beautiful caramelized marks.
- 3
In a large bowl, combine the cooked lentils, minced red onion, garlic, panko breadcrumbs, 0.5 teaspoon of cumin, and vegetable broth. Season with salt and pepper, then mix gently until the mixture just holds together when pressed.
Tip: The mixture should be moist but not wet; add more breadcrumbs if too sticky.
- 4
Form the lentil mixture into 4 thick patties, approximately 3.5 inches in diameter. Brush both sides lightly with 1.5 tablespoons of olive oil.
Tip: Chill patties in the refrigerator for 10 minutes if you have time—this helps them hold their shape on the grill.
- 5
Place lentil patties on the grill directly over medium-high heat. Grill for 3-4 minutes per side until they develop a golden crust and hold together firmly.
Tip: Resist the urge to flip them early; let the first side set completely before turning.
- 6
While the patties cook, whisk together the remaining 1.5 tablespoons of olive oil, lime juice, and remaining 0.25 teaspoon of cumin in a small bowl to create a drizzle.
Tip: This lime-cumin dressing brightens the rich, smoky flavors of the grilled items.
- 7
Arrange the grilled squash planks on serving plates, top with a warm lentil patty, and drizzle with the lime-cumin oil. Garnish with fresh cilantro.
Tip: Serve immediately while the patties are still warm for the best texture contrast with the soft squash.
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