Grilled Lentils with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Over the years, I've discovered that lentils are one of my favorite pantry staples because they're packed with protein and fiber, keeping me satisfied for hours. This recipe combines them with cassava root in a way that's both delicious and super straightforward to pull off. The best part is that everything comes together in just about an hour, and you probably have most of these ingredients on hand already. The grilled lentil and cassava patties get this amazing crispy exterior while staying tender inside, with bright cilantro and lime bringing everything to life. It's become my go to meal when I want something hearty but don't want to spend all evening in the kitchen.
Ella x
Ingredients
- 355 mlbrown lentils(cooked and drained)
- ½ kgcassava root(peeled and cut into fries)
- ½ mediumred onion(finely minced)
- 3garlic cloves(minced)
- 59 mlfresh cilantro(chopped)
- 2lime(juiced)
- 4 tablespoonsolive oil
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlpanko breadcrumbs(gluten-free optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Line a baking sheet with parchment paper for the cassava fries.
Tip: Clean your grill grates thoroughly and oil them lightly to prevent sticking.
- 2
Toss the cassava fries with 2 tablespoons of olive oil, sea salt, and black pepper. Spread on the baking sheet and place on the grill's cooler side. Grill for 25-30 minutes, stirring every 8-10 minutes, until golden and crispy.
Tip: If your grill doesn't have a cool zone, use aluminum foil to create indirect heat.
- 3
While cassava cooks, combine cooked lentils, minced red onion, garlic, cumin, paprika, and half the cilantro in a mixing bowl. Mash gently with a fork until roughly combined but still textured.
Tip: Don't over-mix; the lentils should hold their shape in patties, not become paste-like.
- 4
Spread panko breadcrumbs on a plate. Form the lentil mixture into 8 oval patties about 3 inches long and 0.75 inches thick. Coat both sides lightly with the remaining 2 tablespoons of olive oil and dredge in panko.
Tip: Chilling patties for 10 minutes helps them hold together better on the grill.
- 5
Place lentil patties directly on oiled grill grates. Grill for 3-4 minutes per side until char marks appear and patties are warmed through.
Tip: Use a thin spatula and avoid moving patties too early; they need time to develop a crust.
- 6
Prepare the cilantro drizzle by whisking together the juice of 2 limes, remaining fresh cilantro, and 1 tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.
Tip: Make this drizzle just before serving for maximum freshness and vibrant color.
- 7
Plate the grilled lentil patties alongside the cassava fries. Drizzle the lime cilantro sauce over the patties and fries.
Tip: Serve immediately while the lentils are warm and cassava is still crispy.
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