Grilled Lentils with Sweet Potato and Charred Onion Vinaigrette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making constantly because it's both ridiculously easy and genuinely impressive. Grilled lentils with sweet potato and charred onion vinaigrette comes together in under an hour, and honestly, most of that time is just letting things cook while you relax. The lentils are packed with protein and fiber, so you'll feel satisfied for hours, and the smoky char on the sweet potatoes with that tangy vinaigrette brings such depth of flavor. Best part? Everything costs next to nothing and you probably have most of it already.
Ella x
Ingredients
- 237 mlbrown lentils(cooked and cooled)
- 2 mediumsweet potato(cut into 1/4-inch wedges)
- 1 largered onion(cut into thick rings)
- 237 mlpanko breadcrumbs
- 3garlic cloves(minced)
- 237 mlfresh cilantro(chopped)
- 5 tablespoonsextra virgin olive oil
- 2 tablespoonsred wine vinegar
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While heating, toss the sweet potato wedges with 2 tablespoons of olive oil, salt, and paprika in a bowl.
Tip: If using wooden skewers for the potato, soak them in water for 30 minutes first to prevent burning.
- 2
In a separate bowl, combine cooled cooked lentils, panko breadcrumbs, minced garlic, cumin, half the cilantro, salt, and pepper. Mix gently but thoroughly until the mixture holds together.
Tip: The mixture should be moist but not wet; if too dry, add a tablespoon of water.
- 3
Form the lentil mixture into 8 patties, each about 3 inches wide and 1/2 inch thick. Brush both sides lightly with 1 tablespoon of olive oil.
Tip: Chill patties in the refrigerator for 10 minutes if you have time to help them hold their shape on the grill.
- 4
Place the sweet potato wedges on the grill in a single layer. Cook for 4-5 minutes per side until tender with char marks, then transfer to a serving platter.
Tip: Arrange potatoes perpendicular to the grill grates so they don't fall through.
- 5
Grill the red onion rings for 3-4 minutes per side until softened and charred. Remove and set aside on a cutting board.
Tip: Keep the onion rings intact by threading a toothpick through the center to help them stay together.
- 6
Working in batches, carefully place the lentil patties on the grill. Cook for 3-4 minutes on the first side without moving them, then flip and cook another 2-3 minutes until golden brown with grill marks.
Tip: Resist the urge to move them around; let them develop a crust for better texture.
- 7
While the lentil cakes finish cooking, chop the charred onion rings into bite-sized pieces and transfer to a small bowl. Whisk together 2 tablespoons olive oil, red wine vinegar, lemon juice, salt, and pepper to create the vinaigrette.
Tip: Toss the warm onions with the vinaigrette immediately so they absorb the flavors.
- 8
Arrange the grilled sweet potato wedges and lentil cakes on serving plates. Top with the charred onion vinaigrette and sprinkle with remaining fresh cilantro. Drizzle any extra vinaigrette over the entire dish and serve warm.
Tip: This dish is delicious served with a dollop of coconut yogurt or tahini sauce on the side.
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