Charred Spring Onions with Zesty Lemon-Thyme Drizzle

1. Soak Skewers

Begin by soaking two wooden skewers in water for about 30 minutes to prevent them from burning on the grill.

2. Prepare Ice Bath

Prepare an ice bath by filling a large bowl with ice and water. This will be used to stop the cooking process and set the color of the spring onions.

3. Boil Spring Onions

Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt and the trimmed spring onions. Boil the spring onions for one minute. Immediately transfer them to the ice bath using tongs.

4. Dry Spring Onions

Once cooled, pat the spring onions dry with a clean kitchen towel.

5. Heat Grill

Heat your grill to medium-high heat and brush the grates with Charred Lemon–Thyme Oil to prevent sticking.

6. Coat Spring Onions

In a large bowl, mix 1 teaspoon of Charred Lemon–Thyme Oil and ⅛ teaspoon of kosher salt. Toss the dried spring onions in the oil mixture until they are well coated. Thread the spring onions onto the soaked skewers.

7. Grill Spring Onions

Place the skewered spring onions on the grill and cook until they are charred, about 5 minutes. Once charred, sprinkle them with flaky sea salt and carefully remove the skewers.

8. Cook Onions and Garlic

While the spring onions are grilling, warm 3 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add ¾ cup finely chopped yellow onion and cook until softened, about 10 minutes. Add ½ teaspoon of minced garlic and cook for another 2-3 minutes until fragrant.

9. Add Berbere Spice

Stir in 1 tablespoon of Berbere Spice Blend and cook for 1 minute to release the flavors.

10. Add Tomato Puree

Pour in 1 cup of tomato puree and ½ teaspoon of kosher salt, stirring to combine.

11. Add Vegetable Stock and Lentils

Add 2½ cups of vegetable stock and bring the mixture to a simmer. Add 1 cup of rinsed and picked-over red lentils. Continue to simmer, stirring occasionally, until the lentils are tender, about 30-45 minutes. Taste and adjust the seasoning with more salt if needed.

12. Serve

To serve, place the grilled spring onions on a large serving platter. Spoon the stewed red lentils alongside the spring onions. Top with creamy cauliflower and garnish with thyme sprigs. Enjoy this dish while it's warm, savoring the combination of smoky, charred spring onions and richly spiced lentils.