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Lentils and crispy brussel sprouts with roasted mushroom
Lentils and crispy brussel sprouts with roasted mushroom
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Enjoy a colorful, budget-friendly, fiber-packed vegetarian dinner.
Ingredients:
  • 250g Brussels sprouts, trimmed, halved
  • 2 eschalots, cut into wedges
  • 45.50 gm extra virgin olive oil
  • 4 large portobello mushrooms
  • 25g butter, finely chopped
  • 1 tsp fresh thyme leaves
  • 125.00 ml dried French-style puy lentils, washed
  • 125.00 ml pecans, halved
  • 1 small radicchio, leaves torn (see Notes)
  • 1 garlic clove, thinly sliced
  • 40.00 ml cider vinegar
  • 40.00 ml fresh flat-leaf parsley, chopped, plus extra to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare 2 large baking trays with baking paper.
  • Spread the sprouts and eschalot on a prepared tray. Drizzle with 1 tablespoon of oil and season with salt and pepper. Place the mushrooms on another tray, stem-side up. Drizzle with the remaining 1 tablespoon of oil, sprinkle with butter, thyme, and season with salt and pepper.
  • Roast vegetables for 25 minutes until Brussels sprouts are golden and crisp, mushrooms are tender, and a rich buttery sauce has formed inside the mushrooms.
  • Cook lentils according to package instructions, then drain.
  • In a large frying pan, heat the remaining oil, then add pecans and cook for 2 minutes until toasted. Add radicchio and garlic, cook for 3 to 4 minutes until radicchio begins to wilt. Add lentils, sprouts, and eschalot. Drizzle with vinegar, season with salt and pepper, then toss to combine. Finally, stir in parsley.
  • Plate the lentil mixture, place a mushroom on top while ensuring the butter sauce stays inside, and garnish with additional parsley before serving.

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