Grilled Lentils with Cabbage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.