Grilled Lentils with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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.