Grilled Lentils with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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.