Grilled Lentils with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that's become a favorite in my kitchen. Grilled lentils with pak choi comes together in just over an hour and delivers serious nutrition without breaking the bank. Brown lentils are packed with protein and fiber, making them incredibly filling and satisfying. What I love most is how simple it is to execute. You cook the lentils in vegetable broth, char the pak choi on the grill, then toss everything together in a ginger and sesame glaze. The whole thing feels elegant enough for guests but casual enough for a Tuesday night. It's proof that weeknight cooking doesn't have to be complicated to be delicious.
Ella x
Ingredients
- 355 mlbrown lentils(rinsed and drained)
- 710 mlvegetable broth
- 4 headspak choi(halved lengthwise)
- 3 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonrice vinegar
- 1 teaspoonmaple syrup
- 2 tablespoonssesame seeds(toasted)
- 2scallions(sliced)
- 1 tablespoonolive oil
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
Brush pak choi halves on both sides with olive oil and season with salt and pepper. Set aside until grilling.
- 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
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
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
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.
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