Grilled Lentils with Lotus Root

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.