Grilled Lentils with Cabbage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes anything but ordinary. Grilled lentils with cabbage has become my go to when I want something hearty and satisfying without breaking the bank. Green lentils are packed with protein and fiber, making them incredibly filling, and paired with a tangy cabbage slaw, they create this wonderfully balanced meal. The beauty of this dish is how simple it really is, even though the flavors feel restaurant quality. Everything comes together quickly, and honestly, the whole process feels effortless once you get started.
Ella x
Ingredients
- 473 mlcooked green lentils(cooled)
- 177 mlbreadcrumbs(panko or regular)
- ½red onion(finely minced)
- 3 clovesfresh garlic(minced)
- 5 tablespoonsolive oil(divided)
- 1 small headgreen cabbage(cut into 4 thick wedges)
- 2 tablespoonsdijon mustard
- 3 tablespoonsapple cider vinegar
- 1 tablespoonmaple syrup
- 2 teaspoonsfresh thyme(dried thyme acceptable)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Mash the cooked lentils in a large bowl with a fork until roughly 70% broken down, leaving some whole for texture. Stir in breadcrumbs, minced red onion, garlic, thyme, salt, and pepper until combined.
Tip: Don't over-process the mixture; you want rustic texture, not a smooth paste.
- 2
Form the lentil mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Place on a parchment-lined baking sheet and refrigerate for at least 10 minutes.
Tip: Chilling helps the patties hold together during grilling and develop a better crust.
- 3
Preheat your grill to medium-high heat (around 400°F). Brush the lentil patties lightly with 2 tablespoons of olive oil on both sides.
- 4
Toss the cabbage wedges with 2 tablespoons of olive oil, salt, and pepper. Place directly on the grill grates.
Tip: Keep the wedges intact so they hold together while grilling.
- 5
Grill the cabbage for 5-6 minutes per side until charred and tender. Transfer to a serving platter.
Tip: Look for caramelized golden-brown spots for the best flavor.
- 6
Grill the lentil patties for 4 minutes per side until they develop a golden crust. Transfer to the platter with the cabbage.
Tip: Resist moving them during cooking; let them develop that crispy exterior.
- 7
Whisk together the dijon mustard, apple cider vinegar, maple syrup, and remaining 1 tablespoon of olive oil in a small bowl. Season with a pinch of salt and pepper.
Tip: This vinaigrette balances the smoky flavors beautifully.
- 8
Drizzle the mustard vinaigrette over the grilled lentils and cabbage just before serving. Garnish with fresh thyme if desired.
Tip: Serve warm for the best flavor and texture.
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