Grilled Lentils with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled lentils with parsnip dish has become one of my go to weeknight dinners because it comes together in just over an hour. I love how the earthy lentils pair with caramelized parsnips, while cumin and smoked paprika add warmth and depth. Green lentils are packed with protein and fiber, making this a truly satisfying vegetarian main that keeps you full for hours. The best part? Most of these ingredients are pantry staples, so you won't break the bank, and the whole process is straightforward enough that even a busy weeknight feels manageable.
Ella x
Ingredients
- 355 mlgreen lentils(dried)
- 4 mediumparsnips(halved lengthwise)
- 5 tablespoonsolive oil
- 3 tablespoonsred wine vinegar
- 1½ teaspoonsground cumin(toasted)
- ¾ teaspoonsmoked paprika
- 3garlic cloves(minced)
- 946 mlvegetable broth
- 1 mediumshallot(diced)
- 3 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped)
- 78 mlpomegranate arils(optional garnish)
Detail level
Instructions
- 1
Rinse lentils thoroughly and place in a pot with vegetable broth, thyme sprigs, and diced shallot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and remove thyme sprigs.
Tip: Don't overcook the lentils; they should maintain their texture for the grilling process.
- 2
While lentils cook, pat parsnips dry with a paper towel. Toss with 2 tablespoons of olive oil, salt, and black pepper.
Tip: Dry parsnips ensure better caramelization on the grill.
- 3
Preheat grill to medium-high heat (about 400°F). Place parsnips cut-side down on the grill grates and cook for 4-5 minutes until golden char marks form, then flip and grill for another 3-4 minutes.
Tip: Don't move parsnips around too much; let them sit to develop a nice crust.
- 4
In a small bowl, combine toasted cumin, smoked paprika, minced garlic, red wine vinegar, and remaining 3 tablespoons of olive oil. Season with a pinch of salt and pepper. Whisk until combined.
Tip: Toasting the cumin briefly in a dry pan releases its aromatic oils for deeper flavor.
- 5
Transfer cooked lentils to a large serving bowl and immediately pour the warm vinaigrette over them. Toss gently to coat evenly while the lentils are still warm.
Tip: Dressing warm lentils helps them absorb the flavors more effectively.
- 6
Slice the grilled parsnips into 2-inch pieces and fold them into the lentil mixture. Add fresh chopped parsley and gently toss to combine.
Tip: Fold rather than stir vigorously to keep the parsnips intact.
- 7
Let the dish rest for 5 minutes before serving to allow flavors to meld. Taste and adjust seasoning as needed. Garnish with pomegranate arils and additional fresh herbs if desired.
Tip: This dish is delicious served warm or at room temperature, making it great for meal prep.
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