Grilled Lentils with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Ever since I discovered that lentils are packed with protein and fiber, I've been finding creative ways to use them beyond soup. This grilled lentil and daikon recipe came together one evening when I wanted something satisfying but quick. The whole dish comes together in under an hour, and most of that is just cooking time while you relax. The crispy panko coating contrasts beautifully with the tender lentils and peppery daikon, all tied together with a ginger sesame glaze. It's easy enough for a weeknight dinner but impressive enough to serve guests.
Ella x
Ingredients
- 355 mlcooked brown lentils(cooled)
- 1 largedaikon radish(cut into 1/4-inch lengthwise slices)
- 118 mlpanko breadcrumbs
- ½ mediumred onion(finely minced)
- 2garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 teaspoonmaple syrup
- 2 tablespoonsolive oil(for grilling)
- 2 tablespoonssesame seeds(for garnish)
- 2scallions(sliced on bias for garnish)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
In a food processor, pulse the cooked lentils until roughly chopped but still chunky. Transfer to a mixing bowl and fold in the minced red onion, minced garlic, panko breadcrumbs, and a pinch of salt and pepper.
Tip: Don't over-process the lentils; they should have texture and not become a smooth paste.
- 2
Form the lentil mixture into 8 flat patties, each about 2 inches wide and 0.5 inches thick. Refrigerate for 15 minutes to help them hold their shape while grilling.
Tip: Chilling helps the patties firm up and prevents them from falling apart on the grill.
- 3
While the patties chill, prepare the glaze by whisking together sesame oil, rice vinegar, soy sauce, maple syrup, and grated ginger in a small bowl. Set aside.
Tip: Taste the glaze and adjust the flavors to your preference—add more vinegar for tang or maple syrup for sweetness.
- 4
Preheat your grill to medium-high heat. Brush the daikon slices lightly with olive oil on both sides and season with salt and pepper.
Tip: Thin daikon slices cook quickly and char beautifully; avoid using slices thicker than 1/4 inch.
- 5
Grill the daikon slices for 3-4 minutes per side until they develop light char marks and become tender. Transfer to a serving plate and cover loosely with foil to keep warm.
Tip: Don't move the daikon too frequently on the grill—let it sit to develop those caramelized edges.
- 6
Brush the lentil patties with olive oil on both sides. Place them on the grill grates and cook for 4-5 minutes on the first side without moving them, then flip carefully and grill for another 3-4 minutes until golden and crispy.
Tip: Use a thin metal spatula to help loosen and flip the patties; they'll be more fragile than burgers.
- 7
Arrange the grilled daikon and lentil patties on a serving platter. Drizzle the sesame-ginger glaze over both components, then sprinkle with sesame seeds and fresh scallion slices.
Tip: Add the glaze just before serving so the patties stay crispy on the outside.
- 8
Serve warm and enjoy the combination of earthy lentils, crisp-tender daikon, and the aromatic glaze.
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