Grilled Lentils with Okra

Instructions

1. 1

   Mash the cooked lentils in a large bowl until roughly textured but still holding together. Fold in the diced red onion, minced garlic, half of the cilantro, panko breadcrumbs, cumin, and smoked paprika until well combined.

   Tip: The mixture should be moist but firm enough to shape; add more breadcrumbs if too wet.

2. 2

   Form the lentil mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Brush both sides lightly with 1 tablespoon of olive oil and season with salt and pepper.

   Tip: Chill patties for 10 minutes to help them hold their shape on the grill.

3. 3

   Preheat your grill to medium-high heat, about 400°F. Pat the okra pods dry and toss with 2 tablespoons of olive oil, salt, and pepper in a separate bowl.

   Tip: Drying the okra prevents excessive moisture from steaming it on the grill.

4. 4

   Place the lentil patties on the grill grates and cook for 4-5 minutes per side until golden brown with crispy edges. Transfer to a plate and keep warm.

   Tip: Use an oil-brushed grill mat or basket if available to prevent sticking.

5. 5

   Arrange the okra pods directly on the grill grates in a single layer. Grill for 8-10 minutes, turning occasionally with tongs, until the pods are charred and tender.

   Tip: Some blackening on the okra adds excellent smoky flavor.

6. 6

   Whisk together the remaining 1 tablespoon olive oil, lime juice, vegetable broth, and remaining fresh cilantro in a small bowl to create a light dressing. Season with a pinch of salt and pepper.

   Tip: Make the dressing just before serving to keep the cilantro bright and fresh.

7. 7

   Plate two lentil patties per serving alongside a portion of grilled okra. Drizzle the cilantro-lime dressing over both components.

   Tip: Serve immediately while the patties are still warm and the okra retains its char.