Brussel Sprouts with Lentils

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Brussel Sprouts with Lentils
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in

Healthy, because

Even smarter

Brussel sprouts add plenty of fiber to this vegetarian main dish while lentils adds valuable vegetable protein.

Pair this dish with a whole grain baguette for extra fiber and a bit of texture.

Ingredients

for
4
Ingredients
10 ounces Yellow lentil
1 bunch Soup vegetables (400 grams)
1 onion
1 ounce butter
24 ounces Vegetable broth
16 ounces Brussels sprouts
salt
1 pinch baking soda
freshly ground peppers
7 ounces Cherry tomatoes
4 tablespoons olive oil
6 sprigs thyme
How healthy are the main ingredients?
Brussels sproutsolive oilthymeonionsalt

Preparation steps

1.

Rinse lentils in a colander. Rinse soup vegetables and cut into small cubes. Peel and finely chop onion. In a saucepan, fry lentils, soup vegetables, and onion in butter. Deglaze with vegetable broth, bring to a boil and cook until lentils are al dente, about 35 minutes.

2.

Meanwhile, rinse and trim Brussels sprouts. Add sprouts to a pan of salted boiling water and stir in baking soda. Cook about 12 minutes, then drain and plunge sprouts into ice water. Drain well.

3.

Season lentils with salt and pepper. Rinse and halve cherry tomatoes. Rinse thyme and strip leaves from 2 stems.

4.

Five minutes before the end of the cooking time, add Brussels sprouts, cherry tomatoes, and thyme to lentils. Bring to a boil. Lift lentils and vegetables with a skimmer and place in soup bowls. Drizzle with olive oil and garnish with the remaining thyme.