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Warm Brussels Sprout Salad with Lentils

A delightful blend of roasted Brussels sprouts and tender lentils, perfect for cozy family gatherings or a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup cooked lentils (green or brown)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 juice Juice of 1 lemon
  • to taste Salt
  • to taste Pepper
  • ½ cup grated parmesan cheese (or a Halal alternative)
  • ½ cup walnuts, roughly chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to prepare for roasting.
  2. Toss the halved Brussels sprouts in a bowl with 1 tablespoon of olive oil, salt, and pepper. Make sure they are evenly coated.
  3. Spread the Brussels sprouts on a baking sheet and roast them in the preheated oven for about 20 minutes, or until they are golden brown and crispy, stirring halfway through.
  4. If using dried lentils, rinse them under cold water, then cook according to package instructions until tender (about 20 to 25 minutes). If using pre-cooked lentils, heat them in a small pot on low.
  5. In a pan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  6. In a large bowl, mix the roasted Brussels sprouts, cooked lentils, sautéed garlic, lemon juice, parmesan cheese, and walnuts. Toss well to combine.
  7. Taste and adjust seasoning with more salt or lemon juice if desired.
  8. Transfer to a serving dish and enjoy warm.

Notes

If you have leftovers, let the salad cool completely and store in an airtight container in the refrigerator for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain moisture.