Grilled Lentils with Pak Choi

Instructions

1. 1

   Bring vegetable broth to a boil in a pot and add rinsed lentils. Reduce heat to medium and simmer for 20-22 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

   Tip: Don't overcook the lentils or they'll become mushy and fall apart on the grill.

2. 2

   While lentils cook, whisk together sesame oil, soy sauce, minced ginger, garlic, rice vinegar, and maple syrup in a small bowl. Reserve half of this glaze for serving later.

   Tip: The glaze can be prepared up to 2 hours ahead and stored in the refrigerator.

3. 3

   Pat the cooked lentils dry with a clean kitchen towel and gently toss with half the reserved glaze and a pinch of salt.

   Tip: Drying the lentils helps them develop a better crust on the grill rather than steaming.

4. 4

   Brush pak choi halves on both sides with olive oil and season with salt and pepper. Set aside until grilling.

5. 5

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

   Tip: If using a cast iron grill pan on the stovetop, heat it over medium-high heat until it's smoking slightly.

6. 6

   Spread the glazed lentils evenly onto the grill using a grill basket or a piece of heavy-duty foil with holes poked through it. Grill for 8-10 minutes, stirring occasionally, until the lentils develop charred spots.

   Tip: A grill basket prevents small lentils from falling through the grates while still allowing them to char.

7. 7

   Place pak choi halves cut-side down on the grill alongside the lentils. Grill for 4-5 minutes until the cut side develops golden-brown char marks, then flip and grill the other side for 2-3 minutes until tender.

   Tip: The pak choi should still have a slight crunch; avoid over-grilling or it will become too soft.

8. 8

   Transfer the grilled lentils and pak choi to a serving platter. Drizzle with the remaining reserved glaze and garnish with toasted sesame seeds and sliced scallions. Serve warm.

   Tip: For extra texture, sprinkle a pinch of fleur de sel or finishing salt just before serving.