Grilled Lentils with Kale

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Add rinsed lentils and reduce heat to medium-low. Simmer for 20-25 minutes until lentils are tender but still hold their shape, then drain well.

   Tip: Don't overcook the lentils or they'll fall apart when grilling.

2. 2

   While lentils cook, toss kale with 2 tablespoons olive oil, minced garlic, salt, and pepper. Massage gently for 2 minutes to soften the leaves. Set aside.

   Tip: Massaging kale breaks down the fibres and makes it more tender and flavourful.

3. 3

   Preheat a grill or grill pan to medium-high heat. Toss cooled lentils with remaining 2 tablespoons olive oil, smoked paprika, and a pinch of salt.

   Tip: Let cooked lentils cool completely so they're easier to handle on the grill.

4. 4

   Spread lentils on a grill grate or grill basket in a single layer. Grill for 8-10 minutes, stirring occasionally, until lentils are lightly charred and have dark grill marks.

   Tip: Use a grill basket to prevent small lentils from falling through the grates.

5. 5

   In a small bowl, whisk together tahini, fresh lemon juice, 2 tablespoons water, minced garlic, salt, and pepper until smooth and pourable. Add more water if needed to reach desired consistency.

   Tip: The tahini dressing can be made ahead and refrigerated for up to 3 days.

6. 6

   Place prepared kale on the grill and cook for 3-4 minutes, stirring frequently, until edges are crispy and charred but the centre remains tender.

   Tip: Keep a close eye on the kale as it burns quickly; stirring frequently prevents uneven charring.

7. 7

   Transfer grilled lentils and kale to a large serving platter or individual bowls. Drizzle generously with tahini dressing and garnish with toasted pine nuts and thinly sliced red onion.

   Tip: Serve warm or at room temperature for maximum flavour.