Grilled Lentils with Caramelized Carrots and Cumin Vinaigrette
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes fancy without much fuss. Grilled lentils create a wonderfully crispy exterior while staying tender inside, and when you pair them with sweet caramelized carrots and a bright cumin vinaigrette, you've got something truly special. Lentils are packed with protein and fiber, making this dish incredibly satisfying and nourishing. The best part is how budget friendly it all is, using simple pantry staples that deliver major flavor. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 355 mlgreen lentils(cooked and cooled)
- 6 mediumcarrots(cut into 3-inch batons)
- ½ mediumred onion(finely diced)
- 118 mlbreadcrumbs(panko)
- 6 tablespoonsolive oil
- 3 tablespoonslime juice
- 1½ teaspoonsground cumin
- 2garlic clove(minced)
- 59 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
Arrange grilled lentil cakes and caramelized carrots on serving plates. Drizzle vinaigrette over the top and garnish with fresh cilantro.
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