Roasted Brussels Sprouts with Mountain Lentils

Ingredients

• 150 g Mountain Lentils
• 450 g Brussels Sprouts
• Salt
• 50 g dried tomatoes (5 dried tomatoes)
• 1 Shallot
• 3 tbsp Rapeseed oil
• 20 g soft raisins
• 50 ml Apple Juice
• 50 ml Vegetable broth
• 1 tbsp Maple Syrup
• 2 tbsp balsamic vinegar
• Pepper
• 5 g freshly grated horseradish (1 tsp)
• 2 stems Parsley

Instructions

1. 1.

   Cook the lentils in double the amount of water for about 25 minutes covered on low heat until soft. Meanwhile, clean and wash the Brussels sprouts and cook them al dente in salted water for about 10 minutes. Then drain and let them drip. Cut the tomatoes into strips. Peel and finely dice the shallot.

2. 2.

   Heat the oil in a pan. Sauté the shallot in the pan over medium heat. Add the Brussels sprouts and fry for 5 minutes. Mix in the dried tomatoes and raisins and continue to simmer for 5 minutes.

3. 3.

   Deglaze the Brussels sprouts with apple juice and broth and let the liquid reduce slightly for about 3 minutes. Mix in the lentils, season with maple syrup, vinegar, salt and pepper and let it simmer for another 2-3 minutes.

4. 4.

   Wash, shake dry and pluck the leaves from the parsley. Season the Brussels sprouts and lentils and sprinkle with horseradish and parsley.