Thursday, May 17, 2012

Brussels Sprouts Main Recipe

Brussels Sprouts with Lentils

(Serves 4 as a side)
- 3-4 cups Brussels sprouts, cut in qtr
- 1 cup cooked French lentils  (1/2 cup dried lentils)
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- sea salt

For dressing:
- 2 tsp hot English mustard
- 3 tablespoons olive oil
- 1 1/2 tablespoon white wine vinegar
- 1 tsp sugar
- salt and pepper to taste

Cook dried lentils with 1 tsp salt and 1 tsp sugar for about 35 mins.
Heat olive oil in a large pan over a medium heat. Add brussell  sprouts and cook, stirring frequently for about 10 minutes, until they become browned in some parts.  Cover and allow to cook on low heat until as soft   Stir in lentils and remove from heat. add dressing and chopped parsley, mix well to combine. Serve warm. (season as reqd).
.Mix dressing by shaking in a small jar.

Serve with mashed potatoes.

Adapted from here.

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