Grilled Lentils with Leek
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels so much more special than the effort requires. Grilled lentils with leek is a hearty vegetarian dish that's packed with protein and fiber from the lentils, which keeps you feeling satisfied long after dinner. The leeks become wonderfully tender and sweet when cooked, and the tahini creates this creamy, luxurious sauce that makes the whole thing incredibly comforting. It's also incredibly budget friendly since lentils are cheap and the ingredient list is short. Whether you're cooking for yourself or impressing guests, this simple recipe delivers serious flavor.
Ella x
Ingredients
- 355 mlgreen lentils(dried)
- 3 largeleeks(white and light green parts, halved lengthwise)
- 828 mlvegetable broth
- 6 tablespoonsolive oil(divided)
- 4garlic cloves(minced)
- 3 tablespoonstahini
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- ¼ teaspoonred pepper flakes
- 59 mlfresh parsley(chopped)
Detail level
Instructions
- 1
Rinse the green lentils under cold water and combine with vegetable broth in a pot. Add thyme sprigs and bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are tender but still hold their shape. Season with 0.5 teaspoon salt and drain any excess liquid.
Tip: Don't overcook the lentils or they'll become mushy when grilled.
- 2
While lentils cook, clean the leeks thoroughly by slicing them in half lengthwise and rinsing between layers to remove any dirt. Pat completely dry with paper towels.
Tip: Dry leeks are crucial for proper charring on the grill.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Brush leek halves with 2 tablespoons of olive oil and season with remaining salt and black pepper.
Tip: Brush the grill grates with oil to prevent sticking.
- 4
Grill leeks cut-side down for 4-5 minutes until deeply caramelized with char marks. Flip and grill the rounded side for 2-3 minutes. Transfer to a cutting board and slice into 2-inch pieces once cooled slightly.
Tip: High heat creates the best caramelization and smoky flavor.
- 5
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then continue cooking until the garlic turns golden and crispy, about 2-3 minutes. Remove with a slotted spoon and set aside.
Tip: Watch the garlic closely to prevent burning; it will crisp as it cools.
- 6
In a small bowl, whisk together tahini, lemon juice, 2 tablespoons warm water, smoked paprika, and red pepper flakes until smooth. Add the remaining 2 tablespoons of olive oil and season with salt to taste.
Tip: The dressing should have a creamy, pourable consistency; add more water if too thick.
- 7
Combine the cooked lentils and grilled leek pieces in a serving bowl. Drizzle generously with tahini dressing and toss gently to coat evenly.
Tip: Dress while lentils are still warm to help them absorb the flavors.
- 8
Garnish with crispy garlic chips and fresh chopped parsley. Serve warm or at room temperature.
Tip: This dish develops more flavor as it sits, making it great for meal prep.
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