Grilled Lentils and Bok Choy with Herbal Infusion
What Started it all:
Lentils, Bok choy, dried herbs (oregano, thyme, basil), grill
A vibrant, healthy dish combining the earthy flavors of lentils with the fresh crunch of bok choy, all enhanced by a mix of dried herbs. Perfect for a quick, nutritious meal that doesn't skimp on taste.
Ingredients
- 2 cups of lentils
- 4 heads of bok choy, halved lengthwise
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- Olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges for serving
Instructions
- Rinse the lentils under cold water until the water runs clear.
- In a large pot, add the lentils and enough water to cover them by about 2 inches. Bring to a boil.
- Reduce the heat and simmer for 20-25 minutes or until the lentils are tender but not mushy. Drain and set aside.
- Preheat the grill to medium-high heat.
- Place the halved bok choy in a large bowl. Drizzle with olive oil and season generously with salt, pepper, and the dried herbs (oregano, thyme, basil). Toss to coat evenly.
- Place the seasoned bok choy on the grill, cut side down. Grill for about 3-4 minutes per side, or until they have nice grill marks and are slightly tender but still crisp.
- In a large serving dish, mix the cooked lentils with the grilled bok choy.
- Drizzle with a bit more olive oil, season with additional salt and pepper if needed, and give it a gentle toss.
- Serve immediately with lemon wedges on the side for an extra burst of freshness.
There you have it – a bloody simple, yet stunning dish that's sure to impress even the fussiest of eaters. Now get in the kitchen, give it your best shot, and don't screw it up!