Grilled Lentils with Plantain

Instructions

1. 1

   Bring vegetable broth to a boil in a large pot. Add rinsed green lentils, reduce heat to medium-low, and simmer for 20-22 minutes until lentils are tender but still hold their shape. Drain any excess liquid and set aside.

   Tip: Lentils should be cooked through but not mushy to hold up well on the grill.

2. 2

   While lentils cook, preheat your grill to medium-high heat (about 400°F). Lightly brush the grill grates with oil to prevent sticking.

   Tip: A hot grill creates better char marks and caramelization on the plantains.

3. 3

   Toss plantain planks with 2 tablespoons of olive oil, salt, and pepper. Place on the hot grill and cook for 3-4 minutes per side until golden brown with char marks. Transfer to a cutting board.

   Tip: Don't move the plantains too frequently; let them develop a nice caramelized crust.

4. 4

   In a large bowl, combine the cooked lentils with cumin and smoked paprika. Toss gently to coat. Cut the grilled plantain planks into bite-sized pieces and fold into the lentil mixture.

   Tip: Mix while lentils are still warm to better absorb the spice flavors.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add sliced red onion and cook for 4-5 minutes until softened and slightly caramelized. Add minced garlic and sauté for another minute until fragrant.

   Tip: Cook the onions separately to maintain their sweet, crispy texture on top of the lentil mixture.

6. 6

   In a small bowl, whisk together lime juice, fresh cilantro, salt, and pepper to create a bright finishing sauce.

   Tip: This lime-cilantro mixture brightens the earthiness of the lentils and smokiness of the grill.

7. 7

   Transfer the lentil and plantain mixture to a serving platter. Top with the caramelized red onions and garlic. Drizzle the lime-cilantro sauce over the top and serve warm.

   Tip: This dish can be served immediately or at room temperature for a lighter summer meal.