Grilled Lentils with Courgette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 55 minutes and tastes like you spent way more effort than you actually did. Grilled lentils with courgette is a beautiful, satisfying meal that celebrates summer vegetables at their best. Brown lentils are packed with protein and fiber, making this dish genuinely filling even though it's completely plant based. The charred courgettes get wonderfully tender and smoky, while fresh mint and lemon brighten everything up. It's simple enough for a casual Tuesday night but impressive enough to serve to guests, and honestly, your wallet will thank you for how budget friendly it is.
Ella x
Ingredients
- 355 mlbrown lentils(rinsed and drained)
- 710 mlvegetable broth
- 3 mediumcourgettes(sliced lengthwise into strips)
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 59 mlfresh mint(chopped)
- 59 mlfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ mediumred onion(thinly sliced)
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a pot and add rinsed lentils. 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 grill well.
- 2
While lentils cook, brush courgette strips on both sides with 2 tablespoons of olive oil and season generously with salt and pepper.
Tip: Cut strips of similar thickness to ensure even cooking on the grill.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Grill courgette strips for 3-4 minutes per side until they develop golden char marks and soften slightly. Transfer to a plate.
Tip: Don't move the courgettes too frequently; let them sit to develop those desirable grill marks.
- 4
In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, and dijon mustard until emulsified.
Tip: This creates the base for your dressing that will coat all the vegetables.
- 5
Add the cooled cooked lentils to the grill pan on medium heat. Stir occasionally for 5-7 minutes until they pick up some color and develop a slightly smoky flavor. Don't let them stick or burn.
Tip: Spread them in a single layer to maximize contact with the hot surface.
- 6
Transfer grilled lentils to a large serving bowl and pour the lemon-mustard dressing over them while still warm. Toss gently to combine.
Tip: The warm lentils will absorb the dressing flavors better than cold ones.
- 7
Add the grilled courgette strips, sliced red onion, fresh mint, and parsley to the bowl. Gently toss everything together, being careful not to break up the courgettes.
Tip: Save some fresh herbs to sprinkle on top for a vibrant garnish.
- 8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm or at room temperature.
Tip: This dish actually tastes even better after sitting for 15-20 minutes as the flavors meld together.
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