Grilled Lentils with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
You know how hard it is to find a satisfying vegetarian main course that actually comes together quickly? This grilled lentils with lotus root dish is my answer. The whole thing takes just over an hour from start to finish, and it's genuinely affordable since lentils are such a budget friendly protein. Green lentils are packed with fiber and plant based iron, so you're getting serious nutrition without breaking the bank. The lotus root adds this wonderful delicate crunch that keeps things interesting, while the smoked paprika and cumin bring warmth and depth. It's simple enough for a weeknight dinner but impressive enough to serve guests.
Ella x
Ingredients
- 237 mlgreen lentils(rinsed)
- 1 medium bulblotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 3 clovesgarlic(minced)
- 532 mlvegetable broth
- 3 tablespoonstahini
- 2 tablespoonslemon juice(freshly squeezed)
- 237 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 mediumred onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates.
Tip: If using a stovetop grill pan, ensure it's well-seasoned or lightly oiled to prevent sticking.
- 2
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Tip: Avoid burning the garlic; stir constantly to keep it from darkening.
- 3
Add the rinsed lentils to the pan along with smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are tender but still hold their shape.
Tip: The lentils should be cooked through but not mushy for the best texture when grilled.
- 4
While lentils cook, pat the lotus root slices dry with paper towels. Brush both sides generously with 3 tablespoons of olive oil and season with salt and pepper.
Tip: Drying the lotus root prevents excess moisture and helps achieve a crispier exterior.
- 5
Once the lentils are cooked, drain any excess liquid if present. Stir in the sliced red onion and let cool for 2-3 minutes.
Tip: The warm lentils will slightly soften the raw onion, adding a pleasant bite.
- 6
Spread the lentil mixture onto a grill-safe skillet or form into patties. Grill for 3-4 minutes per side until you see char marks and a slight crust forms.
Tip: Using a cast-iron skillet makes grilling the lentils much easier and prevents them from falling apart.
- 7
Simultaneously, grill the lotus root slices for 2-3 minutes per side until they develop golden brown marks and become tender-crisp.
Tip: Don't overcrowd the grill; work in batches if necessary to ensure even cooking.
- 8
Whisk together the tahini, lemon juice, 2 tablespoons of water, and a pinch of salt to create a drizzle sauce. Adjust consistency with more water if needed.
Tip: The sauce should be pourable but not too thin; it will cling nicely to the warm vegetables.
- 9
Plate the grilled lentils and lotus root together, drizzle generously with the tahini sauce, and top with fresh cilantro.
Tip: Serve immediately while the vegetables are still warm for the best flavor and texture.
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