Grilled Lentils with Corn

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan, then add the rinsed lentils. Reduce heat and simmer for 25-30 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 fall apart on the grill.

2. 2

   While lentils cook, preheat your grill to medium-high heat. Brush the corn ears and red onion rings lightly with 1 tablespoon of olive oil, then season with a pinch of salt and pepper.

   Tip: Soaking corn in water for 10 minutes before grilling prevents excessive charring.

3. 3

   Place corn and onion rings directly on the grill grates. Cook for 8-10 minutes, turning occasionally until you achieve light charring and the kernels are tender. Remove and let cool slightly.

   Tip: Listen for a gentle sizzle—this indicates proper grill temperature.

4. 4

   In a small bowl, whisk together 3 tablespoons of olive oil, lime juice, minced garlic, cumin, smoked paprika, and diced jalapeño. Season with salt and pepper to taste.

   Tip: Make the vinaigrette while the vegetables are grilling for optimal timing.

5. 5

   Cut the corn kernels from the cobs using a sharp knife, and chop the grilled onion rings into bite-sized pieces.

   Tip: Run the knife blade down the cob at a slight angle to release kernels cleanly.

6. 6

   Combine the warm lentils, grilled corn kernels, and onion in a large serving bowl. Pour the lime-garlic vinaigrette over the mixture and toss gently to coat.

   Tip: Tossing while the lentils are still warm helps them absorb the dressing flavors.

7. 7

   Fold in the fresh cilantro just before serving, reserving some for garnish if desired. Taste and adjust seasonings with additional salt, pepper, or lime juice as needed.

   Tip: Add cilantro at the end to preserve its bright, fresh flavor.