Grilled Lentils with Tomato

Instructions

1. 1

   In a medium pot, bring vegetable broth to a boil. Add rinsed lentils and reduce heat to medium. Simmer for 20-25 minutes until lentils are just tender but still hold their shape. Drain any excess liquid and spread on a paper towel to dry slightly.

   Tip: Don't overcook the lentils or they'll fall apart on the grill.

2. 2

   While lentils cook, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté diced red onion and minced garlic for 3-4 minutes until softened and fragrant.

3. 3

   Add halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until tomatoes begin to break down and release their juices. The mixture should be slightly chunky.

   Tip: Some tomatoes should blister and caramelize for deeper flavor.

4. 4

   Remove from heat and stir in fresh basil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust seasonings as needed. Set aside.

   Tip: Reserve some fresh basil to garnish the finished dish.

5. 5

   Preheat your grill to medium-high heat (about 400°F). Toss cooked lentils with remaining 3 tablespoons of olive oil, salt, and pepper in a bowl.

   Tip: Use a grill basket or skewers to prevent small lentils from falling through the grates.

6. 6

   Spread lentils in a single layer on a grill basket or thread onto metal skewers. Grill for 6-8 minutes, stirring occasionally with a wooden spoon, until lentils develop light char marks and a smoky exterior.

   Tip: Listen for a slight crackling sound—this indicates the lentils are caramelizing nicely.

7. 7

   Transfer grilled lentils to a serving platter. Pour warm tomato sauce over the top and toss gently to combine.

8. 8

   Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve warm or at room temperature.

   Tip: This dish is delicious served with crusty bread or alongside grilled vegetables.