Serves: 4 to 6
Local lentils for this side dish can be found in bulk from Pacific Northwest Farmers Co-op.
- 1 cup black or brown lentils, sorted and rinsed (available in our bulk section) Add to list
- 1 bay leaf Add to list
- Salt and pepper, to taste Add to list
- 1 pound Brussels sprouts, trimmed and halved Add to list
- 3 shallots, peeled and quartered Add to list
- 4 tablespoons olive oil, divided Add to list
- 1 clove garlic, minced Add to list
- 1 tablespoon Dijon mustard Add to list
- 2 tablespoons apple cider vinegar Add to list
- 1/2 cup sliced almonds, toasted Add to list
- 1/4 cup chopped fresh parsley Add to list
Preheat oven to 425° F.
Combine lentils, bay leaf and a generous pinch of salt in a large pot and cover with 2 inches of water. Bring to a boil. Lower heat and simmer until lentils are tender, 20 to 25 minutes. Drain and remove bay leaf.
Toss Brussels sprouts, shallots, 1 tablespoon oil, salt and pepper in a large bowl. Transfer to a baking sheet and roast in the oven until tender and golden, shaking the pan occasionally, 30 to 35 minutes.
Mix garlic, Dijon and vinegar in a small bowl. Slowly drizzle in remaining oil, whisking constantly, to make vinaigrette. Season with salt and pepper.
In a deep serving dish, gently toss together lentils, Brussels sprouts, shallots, vinaigrette, almonds and parsley. Serve warm or at room temperature.
Each serving: 320cal, 16g fat (2g sat), 0mg chol, 220mg sodium, 34g carb, 13g fiber, 15g protein
Recipe by, PCC Chef