Love, love love LENTILS! They’re so filling and delicious. I normally eat them in soup but I’ve been wanting to try them in more of a side since I will eat them any old way I can find them 🙂 Throwing in a seasonal bunch of brussels sprouts, using similar flavors I use in my lentil soup – this skillet veggie dish was born. Throw this on top of a salad or rice bowl or use it as a bed for your favorite clean protein like chicken breast or fish! It’s flavorful and comforting and is good to last you a few days to use in a variety of ways. And how is roasted brussels sprouts ever a bad thing?
- 2 cups brussels sprouts, chopped into thirds
- 2 tsp olive oil, divided
- 1 cup lentils
- 2 cups water
- 1 bay leaf
- 1 large shallot (or 2 small)
- 2 garlic cloves
- 2 tbsp tomato paste
- 2 tsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp cinnamon
- sea salt, pepper to taste
- Pre-heat oven to 450f degrees and slice brussels sprouts into 3 slices (after removing outer leaves and brown bottoms).
- Use 1 tsp of olive oil to pour over brussels in a bowl and toss with salt and pepper until well-covered.
- Spread brussels sprouts over a parchment paper lined baking sheet and roast for approx. 25 minutes, flipping after 15 minutes until browned (you will continue to cook it on the stovetop).
- Meanwhile, rinse lentils under water and drain. Add them to a small saucepan with water and bay leaf, and simmer lentils for approx. 25-30 minutes until tender over medium heat, uncovered. A lot of the water should be absorbed in the lentils, but not all. Don’t drain.
- Get a skillet ready with the rest of the olive oil, chopped shallots and garlic over low-medium heat. Spread around with a wooden spoon for approx. 2-3 minutes.
- Add the roasted brussels sprouts to the skillet next, stirring.
- Spoon lentils into skillet, alternate the water from the pot with seasonings and tomato paste as you stir.
- Continue like this, and taste when everything has come together, adjust seasonings as needed. Finally, add in the red wine vinegar and stir. Serve hot.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!