Grilled Lentils with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall recipes because it combines two ingredients that don't often get the spotlight together. Grilled lentils with pumpkin is a complete meal that comes together in just about an hour, making it perfect for weeknight dinners. Brown lentils are packed with protein and fiber, so you'll feel satisfied without needing much else on your plate. What I love most is how simple it is to pull together from pantry staples, and the smoky paprika with warm cumin creates this incredibly cozy flavor that tastes way more impressive than the effort required. The grilling gives everything a beautiful char while keeping the vegetables tender inside.
Ella x
Ingredients
- 355 mlbrown lentils(cooked and drained)
- ½ kgpumpkin(cut into 1-inch cubes)
- 1 mediumred onion(cut into chunks)
- 4 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- 3 clovesgarlic(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonslemon juice
- 2 tablespoonstahini
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 8wooden skewers(soaked 30 minutes)
Detail level
Instructions
- 1
Soak wooden skewers in water for at least 30 minutes to prevent burning. Meanwhile, cook lentils according to package directions until just tender but still holding their shape, then drain and set aside.
Tip: Pre-cooking the lentils ensures they'll be ready when the pumpkin finishes grilling, preventing overcooked vegetables.
- 2
In a large bowl, whisk together olive oil, smoked paprika, cumin, minced garlic, thyme, salt, and pepper to create a marinade.
Tip: Prepare this mixture while the grill preheats for efficiency.
- 3
Add the cooked lentils, pumpkin cubes, and red onion chunks to the marinade. Toss gently but thoroughly to coat all pieces evenly. Let sit for 10 minutes.
Tip: Handle the lentils carefully to avoid breaking them; they should remain intact for grilling.
- 4
Preheat your grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
Tip: A well-oiled grill prevents vegetables from sticking and creates better char marks.
- 5
Thread the marinated lentils, pumpkin, and onion alternately onto the soaked skewers, distributing ingredients evenly across eight skewers.
Tip: Alternate vegetables to ensure even cooking and attractive presentation.
- 6
Place skewers on the preheated grill and cook for 5-6 minutes per side, rotating a quarter turn halfway through each side to achieve crosshatch grill marks. The pumpkin should be golden and slightly charred at the edges.
Tip: Don't move the skewers too frequently; let them sit to develop a proper char.
- 7
While the skewers grill, prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, 3 tablespoons water, and a pinch of salt until smooth and pourable.
Tip: Add water gradually until you reach a drizzle consistency; this sauce complements the smoky flavors beautifully.
- 8
Transfer grilled skewers to a serving platter and drizzle generously with the tahini sauce. Garnish with fresh thyme and serve immediately while warm.
Tip: Serve with warm pita bread or over a grain like quinoa for a complete meal.
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