Grilled Lentils with Leek

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.