Brussels Sprouts with Green Lentils, Parsley & Mint (Serves 6)
100g dried green lentils
1 tbsp coconut oil
100g onion, thinly sliced
500g Brussels sprouts, quartered
3 tbsp olive oil
1 tsp balsamic vinegar
Freshly ground black pepper
15g fresh flat-leaf parsley
15g fresh mint
- Rinse the lentils and place into a small saucepan. Bring the water to a boil, then turn the heat down and cover and simmer for 15 minutes, until the lentils are soft.
- Melt the coconut oil in a large skillet. Sauté the onion for 5 minutes until softened. Add the Brussels sprouts and cook them until the sides get browned and crispy, while the rest of the sprout is soft.
- Transfer to a serving dish and toss with the cooked lentils, olive oil, vinegar, and black pepper. When cooled slightly, toss again with the fresh herbs.