Grilled Lentils with Watercress

Instructions

1. 1

   Rinse the green lentils under cold water and combine with vegetable broth in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid.

   Tip: Green lentils hold their texture better than brown lentils when cooked and grilled.

2. 2

   While lentils cook, heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the minced shallots for 2 minutes until softened, then add garlic and thyme, cooking for another 30 seconds until fragrant.

3. 3

   Transfer the cooked lentils to a mixing bowl and stir in the shallot-garlic mixture. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Let cool for 5 minutes.

   Tip: Cooling the lentils slightly makes them easier to handle on the grill.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates. Form the lentil mixture into 8 patties, about 3 inches wide and 0.75 inches thick.

   Tip: If the mixture seems too wet, refrigerate for 10 minutes to firm up before grilling.

5. 5

   Brush both sides of each lentil patty with the remaining 3 tablespoons of olive oil and sprinkle with remaining salt and pepper. Place on the grill and cook for 3-4 minutes per side until charred and crispy on the outside.

   Tip: Don't move the patties too much—let them develop a good crust for better flavor and texture.

6. 6

   While lentils grill, whisk together lemon juice, dijon mustard, 2 tablespoons olive oil, and a pinch of salt and pepper in a small bowl to create the vinaigrette.

7. 7

   Toss the fresh watercress with half of the lemon vinaigrette in a large bowl until lightly coated.

   Tip: Add the dressing just before serving to keep the watercress crisp.

8. 8

   Arrange the grilled lentil patties on a serving platter or individual plates. Top with dressed watercress, crumbled goat cheese, and toasted pumpkin seeds. Drizzle remaining vinaigrette around the plate and serve immediately.

   Tip: For extra richness, warm the goat cheese slightly before crumbling over the hot lentils.