Grilled Lentils with Cauliflower

Instructions

1. 1

   Rinse the lentils under cold water and add them to a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set aside.

   Tip: Don't overcook the lentils or they'll become mushy and won't hold up well on the grill.

2. 2

   While lentils cook, pat the cauliflower florets dry with paper towels. Toss with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a large bowl.

   Tip: Drying the florets ensures they'll char beautifully rather than steam on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Grill cauliflower for 4-5 minutes per side until golden char marks appear and florets are tender-crisp. Transfer to a serving platter.

   Tip: Use a grill basket or skewers to prevent smaller florets from falling through the grates.

4. 4

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, thyme, smoked paprika, remaining salt, and pepper to create a dressing.

   Tip: Make the dressing while the grill is still hot so flavors can meld together.

5. 5

   Add the cooked lentils to the grill grates directly and cook for 3-4 minutes, stirring occasionally with a grill spatula, until lightly charred in spots.

   Tip: This step adds smoky depth; if you prefer, you can skip grilling the lentils and simply toss them warm with the dressing.

6. 6

   Combine the grilled lentils and cauliflower in a large mixing bowl. Pour the herb-lemon dressing over the vegetables and toss gently to coat evenly.

   Tip: Toss while still warm so the vegetables absorb more flavor from the dressing.

7. 7

   Fold in the sliced red onion and fresh parsley. Taste and adjust seasoning if needed with additional salt, pepper, or lemon juice.

   Tip: The red onion adds a pleasant sharp bite that balances the richness of the grilled vegetables.

8. 8

   Transfer to a serving dish and let rest for 5 minutes before serving. This dish is excellent warm or at room temperature.

   Tip: It actually tastes better after flavors have had time to meld together.