Grilled Lentils with Green Beans and Herb Vinaigrette

Instructions

1. 1

   Mash the cooled lentils with a fork until roughly textured but still holding together. Fold in the breadcrumbs, diced red onion, minced garlic, parsley, beaten egg, 0.5 teaspoon salt, and 0.25 teaspoon pepper until evenly combined.

   Tip: Don't over-mix; you want some texture remaining in the lentils for better grilling.

2. 2

   Form the mixture into 8 patties about 0.75 inches thick. Let them rest in the refrigerator for 10 minutes to firm up before grilling.

   Tip: Chilling helps the patties hold together better on the grill.

3. 3

   Prepare the vinaigrette by whisking together lemon juice, Dijon mustard, thyme, 2 tablespoons olive oil, remaining salt, and pepper in a small bowl. Set aside.

4. 4

   Preheat your grill to medium-high heat. Brush the green beans with 1 tablespoon olive oil and season lightly with salt and pepper.

   Tip: If using a charcoal grill, allow coals to reach medium-high temperature before cooking.

5. 5

   Place green beans perpendicular across the grill grates and cook for 8-10 minutes, turning occasionally, until blistered and tender-crisp.

   Tip: Use a grill basket if you have one to prevent beans from falling through.

6. 6

   Brush the lentil patties with the remaining 1 tablespoon olive oil on both sides. Grill for 5-6 minutes per side until golden brown with clear grill marks.

   Tip: Resist the urge to flip too early; let them develop a crust before turning.

7. 7

   Transfer grilled lentils and green beans to serving plates. Drizzle the herb vinaigrette over both components.

8. 8

   Serve warm as the main course, or top with crumbled feta cheese and fresh herb garnish for added flavor if desired.

   Tip: This dish is excellent with crusty bread to soak up the vinaigrette.