Grilled Lentils with Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
My favorite way to enjoy lentils is grilled until they're crispy on the outside and tender within. This recipe came together one evening when I wanted something hearty yet quick, and it delivers in under an hour from start to finish. Brown lentils are packed with protein and fiber, making them incredibly satisfying, and best of all, they're budget friendly. The garlic and fresh herbs transform simple ingredients into something restaurant worthy, and you won't believe how easy it is to pull together. Give this a try and you'll have a dish that works beautifully as a main course or alongside roasted vegetables.
Ella x
Ingredients
- 355 mldried brown lentils
- 828 mlwater
- 8garlic cloves(minced)
- 1yellow onion(finely diced)
- 118 mlfresh parsley(chopped)
- 1 tablespoonfresh thyme(chopped)
- 177 mlpanko breadcrumbs
- 5 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Rinse the lentils and place them in a pot with water. Bring to a boil, then reduce heat and simmer for 20-22 minutes until tender but not mushy. Drain well in a colander and let cool slightly.
Tip: Don't overcook the lentils or they'll become too soft to form patties.
- 2
While lentils cook, heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and diced onion, stirring frequently for 5-6 minutes until golden and fragrant. Season with a pinch of salt.
Tip: Lower heat slightly if garlic begins to brown too quickly to prevent bitterness.
- 3
Transfer the cooked lentils to a large mixing bowl. Add the garlic-onion mixture, chopped parsley, thyme, panko breadcrumbs, sea salt, black pepper, lemon juice, and smoked paprika. Mix thoroughly until the mixture is well combined and holds together.
Tip: The mixture should be thick and chunky, not creamy or mushy.
- 4
Form the lentil mixture into 12 patties, each about 2.5 inches wide and 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 10 minutes.
Tip: Chilling the patties helps them hold their shape during grilling.
- 5
Preheat your grill to medium-high heat (around 400°F). Lightly brush the remaining 3 tablespoons of olive oil onto both sides of each patty.
Tip: Oil prevents sticking and creates those desirable grill marks.
- 6
Place patties directly on the grill grates. Cook for 4-5 minutes on the first side without moving them, then flip carefully and grill for another 4-5 minutes until golden brown and lightly charred at the edges.
Tip: Resist the urge to flip early; let the patties develop a crust before turning.
- 7
Transfer grilled lentil patties to a serving platter. Serve warm with your choice of accompaniments such as lemon wedges, fresh greens, or tahini sauce.
Tip: These patties are best enjoyed immediately after grilling while they're still warm and crispy.
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