Grilled Lentils with Spinach
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making when I want something nutritious yet quick. Grilled lentils with spinach has become my go to weeknight dinner because it comes together in under an hour and costs just a few dollars to make. Lentils are packed with protein and fiber, keeping you satisfied long after dinner, while the fresh spinach adds iron and nutrients without any fuss. The tahini and lemon juice create this creamy, bright sauce that makes even the simplest ingredients taste restaurant quality. It's humble comfort food that happens to be genuinely good for you.
Ella x
Ingredients
- 355 mlgreen lentils(dried)
- 828 mlvegetable broth
- 1893 mlfresh spinach(packed)
- ½ mediumred onion(finely diced)
- 4garlic cloves(minced)
- 5 tablespoonsolive oil(divided)
- 3 tablespoonstahini
- 2 tablespoonslemon juice(fresh)
- 1 teaspoonsalt(plus more to taste)
- ½ teaspoonblack pepper
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 2 tablespoonswater(for tahini sauce)
Detail level
Instructions
- 1
Rinse lentils under cold water and combine with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 18-20 minutes until lentils are tender but still hold their shape. Drain well and set aside to cool slightly.
Tip: Don't overcook the lentils or they'll be too soft to form into cakes.
- 2
In a small bowl, whisk together tahini, lemon juice, water, and 1 tablespoon olive oil to create a smooth sauce. Season with salt and pepper, then set aside.
Tip: If the sauce is too thick, add water 1 teaspoon at a time until you reach a drizzling consistency.
- 3
Mix cooled lentils with diced red onion, 2 minced garlic cloves, cumin, paprika, salt, and black pepper in a large bowl. Form mixture into 8 patties roughly 3 inches wide and 0.75 inches thick.
Tip: Chill patties in the refrigerator for 15 minutes if they're too crumbly to hold together.
- 4
Heat 2 tablespoons olive oil on a grill or grill pan over medium-high heat. Once hot, carefully place lentil cakes on the grill and cook for 4-5 minutes per side until golden brown with visible grill marks. Work in batches if needed.
Tip: Resist the urge to flip early; let them develop a crust for easier handling.
- 5
In a separate skillet, heat remaining 2 tablespoons olive oil over medium heat. Add remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- 6
Add fresh spinach in batches to the skillet, stirring constantly until completely wilted, about 3-4 minutes total. Season with salt and pepper to taste.
Tip: The spinach will reduce significantly; don't be alarmed by the large volume at the start.
- 7
Divide grilled lentil cakes and wilted spinach among serving plates. Drizzle the tahini-lemon sauce over each plate in decorative lines.
- 8
Serve immediately while the lentil cakes are still warm. Garnish with additional lemon zest or pomegranate seeds if desired.
Tip: This dish pairs beautifully with warm pita bread or roasted root vegetables.
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