Grilled Lentils with Celery
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and costs very little to make. I love serving grilled lentils with celery because lentils are packed with protein and fiber, making them incredibly satisfying and nourishing. The earthy flavor of the green lentils pairs beautifully with the crisp, fresh celery, while a bright lemon vinaigrette ties everything together. It's simple enough for a casual family meal but impressive enough to share with guests, and honestly, the whole process feels less like cooking and more like putting together something delicious that just happens to be good for you.
Ella x
Ingredients
- 355 mlgreen lentils(dried)
- 710 mlvegetable broth
- 8celery stalks(cut into 4-inch pieces)
- ½red onion(finely diced)
- 3garlic cloves(minced)
- 177 mlpanko breadcrumbs
- 59 mlfresh parsley(chopped)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Rinse the green lentils under cold water and combine with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and let cool slightly.
Tip: Don't overcook the lentils or they'll become mushy and difficult to form into patties.
- 2
In a large bowl, combine the cooked lentils, diced red onion, minced garlic, panko breadcrumbs, fresh parsley, smoked paprika, salt, and pepper. Mix gently but thoroughly until the mixture just comes together.
Tip: The mixture should be moist but not wet; if too loose, add a tablespoon more breadcrumbs.
- 3
Form the lentil mixture into 8 patties, each about 3 inches in diameter and 0.75 inches thick. Place them on a parchment-lined plate and refrigerate for 10 minutes to help them hold their shape.
Tip: Chilling helps the patties firm up and prevents them from falling apart on the grill.
- 4
Preheat a grill or grill pan to medium-high heat. Lightly brush the celery pieces with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Tip: Room temperature celery grills more evenly than cold celery.
- 5
Grill the celery pieces for 3-4 minutes per side until they develop light char marks and become tender. Transfer to a serving plate and set aside.
Tip: Turn the celery only once to achieve those nice grill marks.
- 6
Brush both sides of each lentil patty with the remaining 3 tablespoons of olive oil. Carefully place them on the grill and cook for 4-5 minutes per side until golden brown with charred edges. Work in batches if needed to avoid overcrowding.
Tip: Use a thin spatula and let the patties cook undisturbed for the first few minutes to develop a crust.
- 7
While the patties grill, prepare the vinaigrette by whisking together the lemon juice, Dijon mustard, and remaining salt and pepper in a small bowl.
Tip: Taste the vinaigrette and adjust lemon juice or mustard to your preference.
- 8
Arrange the grilled lentil patties and charred celery on a serving platter. Drizzle the lemon vinaigrette over everything and garnish with additional fresh parsley if desired. Serve warm.
Tip: The warm lentils will absorb the vinaigrette flavors beautifully, so dress just before serving for best results.
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