Sweet Lentil Brussel Salad

This dish is quick and simple for a nice luncheon - without all that sweat, and tears (well maybe not tears).

  • 10 shallots, peeled and sliced

  • 1 1/2 pounds Brussel sprouts

  • 4 tablespoons balsamic vinegar

  • 2 tablespoons Lakanto flavored maple syrup

  • 5 tablespoons olive oil

  • salt and pepper, to taste

  • 1 1/2 cups brown lentils

  • Almond slivers, for garnish

  • 3 sprigs fresh thyme

  1. Preheat the oven to 375.

  2. Peel the shallots and cut them in half, cut off the root, and cut each half in half again. Toss on a rimmed baking sheet with the Brussel sprouts, olive oil, vinegar, syrup, fresh thyme, salt and pepper and mix well with gloves on your hands to coat evenly. Roast for about an hour, until tender and slightly caramelized.

  3. In the meantime, measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.

  4. Transfer the rinsed lentils to a saucepan and pour in the water. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils.Cook uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.

  5. Strain the lentils and return the them to the pan and stir in 1/4 teaspoon of salt. Taste and add additional salt as needed.

  6. Once the Brussels are ready, combine them with the lentils and drizzle balsamic reduction on top and serve.

Additional notes

Balsamic reduction can be store- bought or made, check out my other post on how to prepare some sweet balsamic reduction. This recipe can be made without the lentils as a side dish.

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