Grilled Lentils with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
You're going to love this one. I discovered grilled lentils with radish when I was looking for something quick but impressive, and now I make it all the time. The beauty of this dish is that it comes together in under an hour, making it perfect for weeknight dinners without sacrificing flavor. Lentils are packed with protein and fiber, so they keep you feeling satisfied long after dinner. The crispy panko coating gives way to a tender, earthy interior, while the fresh radishes add a peppery crunch that cuts through the richness. It's simple to prepare, incredibly budget friendly, and honestly tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 355 mlcooked green lentils(cooled slightly)
- 8radishes(thinly sliced)
- ½ mediumred onion(finely diced)
- 3garlic cloves(minced)
- 59 mlfresh parsley(chopped)
- 177 mlpanko breadcrumbs
- 3 tablespoonsolive oil
- 2 tablespoonslemon juice
- 118 mlgreek yogurt
- 1 tablespoondijon mustard
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Mash the cooled lentils in a bowl with a fork until partially broken down, leaving some texture intact. Stir in diced red onion, minced garlic, fresh parsley, panko breadcrumbs, sea salt, black pepper, and smoked paprika until well combined.
Tip: Don't over-mash the lentils—you want some whole pieces for better texture on the grill.
- 2
Divide the lentil mixture into 8 equal portions and shape each into a compact patty about 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 10 minutes to help them hold together.
Tip: Chilling helps the patties stay intact during grilling.
- 3
While the patties chill, whisk together Greek yogurt, Dijon mustard, and 1 tablespoon of lemon juice in a small bowl. Season with a pinch of salt and pepper, then set the sauce aside.
Tip: This creamy sauce provides a cooling contrast to the grilled lentils.
- 4
Toss the sliced radishes with the remaining 1 tablespoon of lemon juice, a light drizzle of olive oil, and a small pinch of salt. Let sit for 5 minutes to allow flavors to meld.
Tip: The lemon will slightly soften the radishes while keeping them crisp.
- 5
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of each lentil patty with olive oil.
Tip: Medium-high heat prevents the outsides from burning before the insides warm through.
- 6
Grill the lentil patties for 4-5 minutes per side, until they develop golden-brown char marks and feel firm when pressed gently. Work in batches if needed to avoid crowding.
Tip: Resist the urge to flip too early—let them sit undisturbed for full color development.
- 7
Arrange the grilled lentil patties on a serving platter and spoon the yogurt sauce over the top. Top each patty with a generous portion of the lemon-radish slaw.
Tip: Add the radish slaw just before serving to maintain its crispness.
- 8
Serve immediately while the lentils are still warm, providing extra yogurt sauce on the side for dipping.
Tip: This dish is best enjoyed fresh, though leftovers can be reheated gently.
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