This recipe has been floating around in my head for quite some time now! Sometimes my recipe ideas are a disaster and other times they turn into a new favorite…this one made it on the favorite list!
Typically on Sundays we go to my parents house for dinner. My poor mom has a hard time pleasing everyone…some eat meat, others just vegetables. This is a dish for all! It can be a side to chicken, fish or beef or can be enjoyed with salad greens as a main meal. You could top it with farm fresh goat cheese or toasted walnuts for more flavor.
According to archaeologists, lentils have been cultivated since 6000 B.C.E. I’m just discovering the diversity of using lentils in recipes. Talk about being late to the game! I would always add lentils to soups and stews as an afterthought, but never used them for main meals or salads until now!
This product caught my eye at the store (I think I liked the name…Tru Roots) so I decided to give them a try!
Lentils come in many varieties, black, yellow, red, green brown or orange. Some are heartier than others, but most have a nutty flavor. This particular package contained sprouted lentils. Sprouting beans/legumes prior to cooking increases the vitamin/mineral content as well as unlocking enzymes making for easier digestion and nutrient absorption. However, you can use plain old un-sprouted lentils for this recipe!
Lentils are a great source of fiber, protein and folic acid. The high fiber content helps to control sugar levels and lower cholesterol. Most importantly “eating beans or lentils two or more times per week was associated with a 24% reduced risk of breast cancer” according to the Nurses’ Health Study II.
Ladies, start cooking those legumes!
- 1 cup brown or green lentils cook according to package
- 1 pound Brussels spouts trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 cup raisins
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- Cook lentils according to package and cool.
- The sprouted lentils cooked quick! I boiled 2 cups of water, added 1 cup of lentils, covered the pot and simmered on low until the water was absorbed.
- Preheat oven to 400 degrees.
- Toss Brussels sprouts with oil and sea salt. Place on a baking sheet and roast for 25-30 minutes or until the outsides are crisp and golden brown. Remove from the oven and let cool.
- Whisk the dressing ingredients together until well combined.
- In a large bowl, add cooled lentils, Brussels sprouts, raisins and dressing.
- Toss to coat and enjoy 🙂
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