Grilled Lentils with Potato

Instructions

1. 1

   Rinse lentils and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15-18 minutes until lentils are tender but still hold their shape. Drain well and set aside.

   Tip: Don't overcook the lentils or they'll turn mushy when grilled.

2. 2

   In a separate pot, boil the diced potatoes in salted water for 8-10 minutes until just tender. Drain and pat dry thoroughly with paper towels.

   Tip: Waxy potatoes hold together better than starchy varieties when cooked and cooled.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the red onion and garlic for 2-3 minutes until fragrant, then add the thyme and cook for 30 seconds.

4. 4

   In a large bowl, combine the cooked lentils, potatoes, sautéed onion mixture, panko breadcrumbs, egg, salt, and pepper. Mix gently but thoroughly until the mixture holds together. Let cool for 5 minutes.

   Tip: The mixture should be moist but not wet—if it seems too loose, add a bit more breadcrumbs.

5. 5

   Shape the lentil mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Place on a parchment-lined baking sheet.

   Tip: Slightly wet hands help prevent sticking while forming patties.

6. 6

   Preheat a grill or grill pan to medium-high heat and brush with 1 tablespoon of olive oil. Brush the remaining 2 tablespoons of oil onto both sides of each patty.

7. 7

   Grill the patties for 3-4 minutes per side until golden brown crust forms and patties are heated through. Transfer to a serving platter.

   Tip: Don't move the patties too early or they won't develop a proper crust; give them 3-4 minutes undisturbed on each side.

8. 8

   While grilling, prepare the sauce by whisking together yogurt, lemon juice, mint, and a pinch of salt and pepper in a small bowl.

   Tip: Make the sauce ahead and chill for better flavor development.