Grilled Lentils with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes incredibly impressive. Lentils are packed with protein and fiber, making this dish surprisingly filling even without meat. The cauliflower gets wonderfully charred and tender on the grill, while the smoky paprika and fresh thyme create layers of flavor that feel restaurant quality. Best of all, most of these ingredients are pantry staples, so you probably have everything at home already. It's healthy, budget friendly, and absolutely delicious.
Ella x
Ingredients
- 237 mlbrown lentils(dried)
- 1 medium headcauliflower(cut into 1.5-inch florets)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 59 mlfresh parsley(chopped)
- 591 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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