Grilled Lentils with Caramelized Carrots and Cumin Vinaigrette

Instructions

1. 1

   Toss carrot batons with 2 tablespoons olive oil, salt, and pepper. Grill over medium-high heat for 12-15 minutes, turning occasionally, until golden and tender with charred edges.

   Tip: Soak wooden skewers if threading carrots to prevent burning.

2. 2

   In a bowl, combine cooked lentils, diced red onion, minced garlic, breadcrumbs, smoked paprika, 0.5 teaspoon salt, and pepper. Mix gently until just combined.

   Tip: Use slightly warm lentils to help the mixture bind together better.

3. 3

   Shape lentil mixture into 8 patties about 2.5 inches in diameter and 0.75 inches thick. Chill for 10 minutes if time allows.

   Tip: Chilling helps them hold their shape during grilling.

4. 4

   Brush both sides of lentil patties with remaining 4 tablespoons olive oil. Grill on medium-high heat for 4-5 minutes per side until a golden crust forms.

   Tip: Don't move them around too much; let them develop a nice char.

5. 5

   While cooking, whisk together lime juice, cumin, minced garlic, remaining salt, and 2 tablespoons olive oil in a small bowl to create the vinaigrette.

   Tip: Let the vinaigrette sit for 2 minutes to allow flavors to meld.

6. 6

   Arrange grilled lentil cakes and caramelized carrots on serving plates. Drizzle vinaigrette over the top and garnish with fresh cilantro.