Brussels Sprouts with Lentils
The Brussels sprouts with lentils from Spoonsparrow are healthy and taste wonderfully aromatic.
Ingredients
- 300 g lentils (e.g., Champagne lentils)
- 400 g vegetable stock mix (1 bundle)
- 1 onion
- 3 tbsp olive oil
- 700 ml vegetable broth
- Salt
- Pepper
- 450 g Brussels Sprouts
- a pinch baking soda
- 200 g Cherry tomatoes
- 6 sprigs Thyme
Instructions
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1.
Rinse the lentils in a sieve under running water. Clean and dice the vegetable stock mix. Peel and finely dice the onion. Heat 1 tbsp olive oil in a pot and sauté the lentils, onion, and vegetable stock mix over medium heat for 2 minutes. Deglaze with the vegetable broth, bring to a boil, and simmer for about 35 minutes until the lentils still have a slight bite. Season the lentils with salt and pepper.
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2.
Meanwhile, clean the Brussels sprouts and cook them in boiling salted water with baking soda for about 12 minutes. Drain, shock in ice water, and let drain.
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3.
Wash and halve the cherry tomatoes. Wash the thyme, shake dry, and pluck leaves from two sprigs.
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4.
About 5 minutes before the lentils finish cooking, add the Brussels sprouts, cherry tomatoes, and thyme. Transfer the lentil mixture with a slotted spoon to four plates, drizzle with remaining olive oil, and garnish with leftover thyme.
