Grilled Lentils with Pea
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
One of my favorite weeknight discoveries is this grilled lentil and pea dish that comes together in just about an hour. Brown lentils are packed with protein and fiber, making them incredibly satisfying and budget friendly too. What I love most is how simple it is to prepare, yet the combination of crispy panko, fresh mint, and tangy yogurt makes it feel special enough for guests. The peas add sweetness and color while the garlic and lemon keep everything bright and flavorful. This has become my go to meal when I want something wholesome without spending hours in the kitchen.
Ella x
Ingredients
- 355 mlbrown lentils(dried)
- 237 mlfrozen peas(thawed)
- 1 mediumred onion(finely diced)
- 3 tablespoonsfresh mint(chopped)
- 3garlic cloves(minced)
- 237 mlpanko breadcrumbs(dry)
- 1 tablespoonlemon zest
- 4 tablespoonsolive oil(divided)
- 237 mlgreek yogurt(plain)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlcrispy fried shallots(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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