Grilled Lentils with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. I discovered that grilling lentils creates this amazing crispy exterior while keeping them tender inside, and when you mix them with edamame, you get a complete protein that's surprisingly satisfying. Brown lentils are packed with fiber and iron, so you're basically eating something really good for you without feeling like you're sacrificing flavor. The whole thing comes together in just about an hour, and most of that is hands off cooking. Plus, everything here is affordable and probably already in your pantry, which means you can make this any night of the week without a big shopping trip.
Ella x
Ingredients
- 237 mlbrown lentils(dried)
- 591 mlvegetable broth
- 355 mlshelled edamame(fresh or frozen)
- 177 mlpanko breadcrumbs
- ½ mediumred onion(finely diced)
- 3garlic cloves(minced)
- 59 mlfresh cilantro(chopped)
- 3 tablespoonstahini
- 2 tablespoonslemon juice
- 4 tablespoonsolive oil(divided)
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspooncumin
Detail level
Instructions
- 1
Rinse lentils and cook in vegetable broth for 20-25 minutes until tender but still holding 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 cooked lentils, diced red onion, minced garlic, cilantro, panko breadcrumbs, salt, pepper, and cumin. Mix gently until just combined.
Tip: The mixture should hold together when pressed but not be overly wet; add more breadcrumbs if needed.
- 3
Form mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Brush both sides lightly with 2 tablespoons of olive oil.
Tip: Refrigerate patties for 15 minutes if time allows to help them hold together better on the grill.
- 4
Preheat grill to medium-high heat. Place lentil patties directly on greased grill grates and cook for 4-5 minutes per side until golden brown marks appear.
Tip: Use a grill basket if you have one to prevent patties from falling through the grates.
- 5
While patties grill, toss edamame with remaining 2 tablespoons olive oil, salt, and pepper. Place in a grill-safe pan or foil packet and warm for 5-6 minutes until heated through.
Tip: If using a foil packet, poke small holes to allow steam to escape.
- 6
Whisk together tahini, lemon juice, and 3 tablespoons of water until you reach a pourable consistency. Season with salt and pepper to taste.
Tip: If the tahini sauce is too thick, add water one tablespoon at a time.
- 7
Arrange 2 lentil patties per serving on individual plates. Top with warm edamame and drizzle generously with tahini sauce.
Tip: Serve immediately while the patties are still warm for the best texture and flavor.
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