{"id":660,"date":"2020-02-19T00:19:37","date_gmt":"2020-02-19T00:19:37","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=660"},"modified":"2020-02-19T00:19:40","modified_gmt":"2020-02-19T00:19:40","slug":"grilled-spring-onions-with-lemon-thyme-oil","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=660","title":{"rendered":"Grilled spring onions with lemon-thyme oil"},"content":{"rendered":"\n
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When spring onions are available in late spring and summer, I char them on my grill as often as possible. Most of the time, I don\u2019t have a vision for how they will be used in the meal, but that always seems to work itself out. I usually toss them with peanut oil first, but for this recipe, an herby thyme oil packed with lemon zest reigns. I once topped my version of misir wot, a signature Ethiopian dish made with red lentils, with some chopped spring onions grilled in lemon-thyme oil, and my wife said it felt like a flavor explosion in her mouth. I trust that this re-creation of that combination will lead to a similar experience for you. Make sure you soak two 8-inch wooden skewers in water for half an hour before grilling to prevent them from burning. If you can\u2019t grill the spring onions, simply warm the lemon-thyme oil in a large skillet and cook them until they just start to brown, about 1 minute.<\/p>\n\n\n\n

Ingredients<\/h4>\n\n\n\n

spring onions<\/p>\n\n\n\n

2 tablespoons plus \u215b teaspoon kosher salt<\/p>\n\n\n\n

12 spring onions or large scallions, trimmed<\/p>\n\n\n\n

1 teaspoon Charred Lemon\u2013Thyme Oil , plus more for oiling the grill<\/p>\n\n\n\n

Flaky sea salt<\/p>\n\n\n\n

stewed red lentils<\/p>\n\n\n\n

3 tablespoons extra-virgin olive oil<\/p>\n\n\n\n

\u00be cup finely chopped yellow onion<\/p>\n\n\n\n

\u00bd teaspoon minced garlic<\/p>\n\n\n\n

1 tablespoon Berbere Spice Blend <\/p>\n\n\n\n

1 cup tomato puree<\/p>\n\n\n\n

\u00bd teaspoon kosher salt, plus more as needed<\/p>\n\n\n\n

2\u00bd cups vegetable stock <\/p>\n\n\n\n

1 cup red lentils, rinsed and picked over<\/p>\n\n\n\n

Creamy Cauliflower , for topping<\/p>\n\n\n\n

3 (2-inch) thyme sprigs, for garnish<\/p>\n\n\n\n

Directions<\/h4>\n\n\n\n

Grill the spring onions:<\/strong> Fill a large bowl with ice and water and set aside. Bring a large pot of water to a boil over high heat. Add 2 tablespoons of the kosher salt and the spring onions and boil for 1 minute. Using tongs, remove the spring onions and immediately plunge them into the ice water to stop the cooking and set their color. Transfer the spring onions to a clean kitchen towel, gently pat dry, and set aside.<\/p>\n\n\n\n

Heat a grill to medium-high and lightly oil the grill grates with charred lemon\u2013thyme oil.<\/p>\n\n\n\n

In a large bowl, combine the charred lemon\u2013thyme oil and remaining \u215b teaspoon kosher salt and mix well. Add the spring onions and toss well to coat. Line up the spring onions side by side on a cutting board and thread about 5 skewers, one at a time, crosswise through all the spring onions at even intervals. Grill the spring onions, turning them a few times, until starting to char, about 5 minutes. Transfer to a plate and sprinkle with flaky salt. When cool enough to handle, remove the skewers.<\/p>\n\n\n\n

Make the lentils:<\/strong> In a medium saucepan, warm the olive oil over medium-low heat until shimmering. Add the yellow onion and cook, stirring occasionally, until just starting to brown, about 10 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Dump in the berbere spice blend, tomato puree, and salt and stir until thoroughly incorporated.<\/p>\n\n\n\n

Stir in the stock, followed by the lentils. Raise the heat to high, bring to a boil, then quickly decrease the heat to medium-low and cook until the lentils are tender and the mixture is thick, 30 to 45 minutes. Season with salt to taste.<\/p>\n\n\n\n

To serve, place the spring onions on a large serving platter. Place the lentils in a bowl, and smear some creamy cauliflower on top of them (or top with a mounded scoop of creamy cauliflower) along with the thyme sprigs. Serve alongside the grilled spring onions.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

When spring onions are available in late spring and summer, I char them on my grill as often as possible. Most of the time, I don\u2019t have a vision for how they will be used in the meal, but that always seems to work itself out. I usually toss them with peanut oil first, but […]<\/p>\n","protected":false},"author":1,"featured_media":661,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/660"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=660"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/660\/revisions"}],"predecessor-version":[{"id":662,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/660\/revisions\/662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/661"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}