Grilled Lentils with Cucumber

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Add rinsed lentils and reduce heat to a simmer. Cook for 18-20 minutes until lentils are tender but still hold their shape, then drain and set aside.

   Tip: Don't overcook the lentils or they'll become mushy when grilled.

2. 2

   While lentils cook, whisk together lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl to create the vinaigrette.

   Tip: Prepare this dressing while the lentils are cooking to save time.

3. 3

   Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a grill pan, a cast iron works beautifully for this recipe.

4. 4

   Spread cooked lentils onto the grill or grill pan in a single layer. Grill for 4-5 minutes without stirring, then gently stir and grill for another 3-4 minutes until some lentils develop light char marks.

   Tip: Keep the heat moderate to avoid burning; you want a subtle char, not blackened lentils.

5. 5

   Transfer grilled lentils to a large serving bowl and immediately drizzle with the prepared vinaigrette while still warm.

   Tip: Adding dressing to warm lentils helps them absorb the flavors better.

6. 6

   Fold in diced cucumber, red onion, halved cherry tomatoes, fresh dill, and fresh mint until well combined.

   Tip: Add the fresh herbs just before serving to preserve their bright color and flavor.

7. 7

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm or allow to cool to room temperature before serving.

   Tip: This dish actually tastes even better the next day as flavors continue to meld.