Grilled Lentils with Turnip

Instructions

1. 1

   Cook the brown lentils according to package directions if not already cooked, then drain thoroughly and let cool completely.

   Tip: Cooling the lentils prevents the mixture from becoming too moist and helps the patties hold together better.

2. 2

   Place the grated turnip in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture.

   Tip: This step is crucial to prevent soggy patties on the grill.

3. 3

   In a large mixing bowl, combine the cooled lentils, squeezed turnip, red onion, parsley, thyme, and garlic.

4. 4

   In a small bowl, whisk together the egg, then add it to the lentil mixture along with panko breadcrumbs, sea salt, and black pepper.

   Tip: Mix gently with your hands until the mixture just comes together without overworking it.

5. 5

   Form the mixture into 8 patties, each approximately 0.75 inches thick, and place them on parchment paper.

   Tip: Chilling the patties in the refrigerator for 15 minutes will help them hold their shape on the grill.

6. 6

   Preheat your grill to medium-high heat and lightly brush the grates with oil.

7. 7

   Brush both sides of each patty with olive oil and carefully place them on the hot grill.

   Tip: Avoid moving the patties for the first 3-4 minutes to allow a golden crust to form.

8. 8

   Grill for 4-5 minutes per side until golden brown and crispy on the exterior.

   Tip: A grill basket or griddle insert can help prevent delicate patties from breaking apart.

9. 9

   While the patties grill, prepare the herb yogurt sauce by whisking together Greek yogurt, lemon juice, fresh dill, salt, and pepper in a small bowl.

10. 10

    Transfer the grilled lentil and turnip patties to a serving platter and drizzle with the herb yogurt sauce.

    Tip: Serve immediately while the patties are still warm for the best texture contrast.