Grilled Lentils with Pea

Instructions

1. 1

   Rinse lentils and cook in 4 cups of salted water for 18-20 minutes until tender but still holding their shape. Drain well and transfer to a large mixing bowl.

   Tip: Don't overcook the lentils—they should be firm enough to hold together when formed into patties.

2. 2

   Add thawed peas, diced red onion, minced garlic, fresh mint, lemon zest, panko breadcrumbs, salt, and pepper to the cooked lentils. Mix gently with a wooden spoon until just combined.

   Tip: The mixture should be moist but not wet; if it's too loose, add more breadcrumbs one tablespoon at a time.

3. 3

   Divide the mixture into 8 equal portions and form each into a patty about 3/4 inch thick. Place on a parchment-lined plate and refrigerate for 15 minutes to help them hold their shape on the grill.

   Tip: Chilling is essential—it prevents the patties from falling apart when you flip them.

4. 4

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates with 1 tablespoon of olive oil using a folded paper towel and tongs.

   Tip: Clean grates prevent sticking and create beautiful char marks.

5. 5

   Lightly brush both sides of each patty with the remaining 3 tablespoons of olive oil. Place carefully on the hot grill and cook for 4-5 minutes without moving them.

   Tip: Resist the urge to move them around—let them develop a golden crust before flipping.

6. 6

   Using a wide spatula, carefully flip each patty and grill for another 4-5 minutes until the second side is charred and crispy.

   Tip: If the grill is very hot, lower the heat slightly to prevent burning while the inside stays cold.

7. 7

   While the patties grill, whisk together Greek yogurt, lemon juice, 1 tablespoon of fresh mint, salt, and pepper in a small bowl to create the herb sauce.

   Tip: The yogurt should be bright, tangy, and well-seasoned to complement the smoky lentils.

8. 8

   Transfer the grilled lentil patties to a serving platter, dollop with the lemon-herb yogurt, and generously top with crispy fried shallots. Serve immediately while still warm.

   Tip: The shallots add crucial texture and a savory crunch that contrasts beautifully with the soft lentils.