Grilled Lentils with Mushroom
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a wonderful dish I've been making lately that's become a real favorite. Grilled lentils with mushroom is one of those happy surprises that comes together in just about an hour, making it perfect for busy weeknight dinners. The beauty of lentils is that they're packed with protein and fiber, keeping you satisfied long after the meal ends. I love how affordable this recipe is too, especially when you grab mushrooms on sale. The earthy flavors of the cremini mushrooms paired with fresh thyme and a splash of balsamic vinegar create something truly special that tastes far more indulgent than the simple ingredients suggest. Trust me, this is comfort food that happens to be genuinely good for you.
Ella x
Ingredients
- 355 mlgreen lentils(cooked and cooled)
- 1 poundcremini mushrooms(halved lengthwise)
- 5 tablespoonsolive oil
- 5garlic cloves(minced)
- 177 mlpanko breadcrumbs
- ½ mediumred onion(finely diced)
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 3 tablespoonsbalsamic vinegar
- 59 mlvegetable broth
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (approximately 400°F). If using a stovetop grill pan, heat it over medium-high heat until it just begins to smoke.
Tip: Oil your grates well to prevent sticking and ensure beautiful grill marks.
- 2
In a bowl, combine cooled lentils with diced red onion, 2 tablespoons olive oil, thyme, half the minced garlic, salt, and pepper. Mix gently but thoroughly, then fold in breadcrumbs until the mixture holds together when pressed.
Tip: If the mixture feels too wet, add another tablespoon of breadcrumbs incrementally.
- 3
Form lentil mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Place them on a parchment-lined baking sheet and refrigerate while you prepare the mushrooms.
Tip: Chilling helps the patties hold their shape on the grill.
- 4
In a separate bowl, whisk together balsamic vinegar, vegetable broth, lemon juice, remaining 3 tablespoons olive oil, and remaining garlic. Season with a pinch of salt and pepper.
Tip: Reserve half this marinade for drizzling at the end.
- 5
Toss mushroom halves with half of the marinade and let sit for 10 minutes, stirring occasionally to coat evenly.
Tip: Don't marinate too long or the mushrooms will become soggy.
- 6
Place lentil patties on the grill and cook for 4-5 minutes per side until they develop deep golden grill marks and hold together firmly. Transfer to a warm plate.
Tip: Resist moving them for the first 3 minutes to allow proper char development.
- 7
Grill mushroom halves cut-side down for 3-4 minutes until they develop dark grill marks, then flip and cook the rounded side for 2-3 minutes until tender.
Tip: Mushrooms release moisture as they cook, so don't crowd the grill.
- 8
Arrange lentil patties on serving plates and top each with 4 mushroom halves. Drizzle with reserved marinade and garnish with fresh parsley.
Tip: Serve immediately while the patties are still warm for the best texture contrast.
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