Grilled Lentils with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Divide grilled lentil cakes and wilted spinach among serving plates. Drizzle the tahini-lemon sauce over each plate in decorative lines.

8. 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.