Grilled Lentil Protein Strips

Ingredients

• 1 cup dry brown or green lentils (Rinse well before cooking)
• 2.5 cup water (For cooking the lentils)
• 0.5 cup rolled oats (Use certified gluten-free oats if needed)
• 2 tbsp ground flaxseed (Helps bind the mixture)
• 3 tbsp water (Mix with the flaxseed and let stand briefly)
• 2 tbsp soy sauce or tamari (Use tamari for a gluten-free version)
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp ground cumin
• black pepper (To taste)
• salt (To taste; reduce if using regular soy sauce)
• 1 tbsp neutral cooking oil (For brushing or greasing the grill or pan)

Steps

1. 1

   Rinse the lentils and place them in a saucepan with the water. Bring to a boil, then reduce the heat and simmer uncovered until tender but not watery, about 20–25 minutes. Drain thoroughly and allow the lentils to cool slightly.

2. 2

   Stir the ground flaxseed and 3 tablespoons of water together in a small bowl. Set aside for about 5 minutes, until thickened into a gel.

3. 3

   Add the cooked lentils, rolled oats, flax mixture, soy sauce or tamari, nutritional yeast, smoked paprika, garlic powder, cumin, pepper, and salt to a food processor.

4. 4

   Pulse several times until the mixture is cohesive and mostly smooth but still has a little texture. Do not purée it completely; the mixture should be thick enough to hold its shape.

5. 5

   Transfer the mixture to a bowl and chill for at least 30 minutes. Chilling firms the mixture and makes it easier to shape.

6. 6

   Divide the mixture into 8 portions. Shape each portion into a thin strip or patty, approximately 1/4 inch thick. If the mixture feels sticky, lightly wet your hands.

7. 7

   Heat a grill, grill pan, or large nonstick skillet over medium heat. Brush the cooking surface with the oil.

8. 8

   Place the lentil strips on the hot surface, working in batches if necessary. Cook for 4–5 minutes per side, turning carefully, until browned, firm, and lightly charred at the edges.

9. 9

   Serve the strips warm in salads, wraps, or grain bowls, or cool them completely before storing for meal prep.

Notes

The source description and transcript identify lentil-based grilled strips but do not provide the recipe, ingredient quantities, or method; the recipe above is a best-effort reconstruction from the available context. Store cooked strips in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer until warmed and slightly crisp.

Nutrition per serving

• main
• vegan
• plant-based
• high-protein
• meal-prep
• grilled
• pan-seared
• dairy-free