Lentils and crispy brussel sprouts with roasted mushroom
- 02.04.2018
- 1 168
Eat the rainbow with a budget-conscious, high fibre vegetarian dinner.
Recipe «Lentils and crispy brussel sprouts with roasted mushroom» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 250g Brussels sprouts, trimmed, halved, 2 eschalots, cut into wedges, 2 1/2 tbsp extra virgin olive oil, 4 large portobello mushrooms, 25g butter, finely chopped , 1 tsp fresh thyme leaves, 1/2 cup dried French-style puy lentils, washed, 1/2 cup pecans, halved , 1 small radicchio, leaves torn, 1 garlic clove, thinly sliced, 2 tbsp cider vinegar, 2 tbsp fresh flat-leaf parsley, chopped, plus extra to serve.
Ingredients:
- 250g Brussels sprouts, trimmed, halved
- 2 eschalots, cut into wedges
- 2 1/2 tbsp extra virgin olive oil
- 4 large portobello mushrooms
- 25g butter, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 cup dried French-style puy lentils, washed
- 1/2 cup pecans, halved
- 1 small radicchio, leaves torn
- 1 garlic clove, thinly sliced
- 2 tbsp cider vinegar
- 2 tbsp fresh flat-leaf parsley, chopped, plus extra to serve
Instructions
- Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
- Place sprouts and eschalot on 1 prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Place mushrooms on remaining prepared tray, stem-side up. Drizzle with 1 tablespoon remaining oil. Sprinkle butter on mushrooms. Top with thyme and season with salt and pepper.
- Roast vegetables for 25 minutes or until sprouts are golden and crisp and mushrooms are tender and a buttery sauce has formed inside mushrooms.
- Meanwhile, cook lentils following packet directions. Drain.
- Heat remaining oil in a large frying pan. Add pecans. Cook, stirring, for 2 minutes or until toasted. Add radicchio and garlic. Cook, tossing occasionally, for 3 to 4 minutes or until radicchio just starts to wilt. Add lentils, sprouts and eschalot. Drizzle with vinegar. Season with salt and pepper. Toss to combine. Stir in parsley.
- Spoon lentil mixture onto plates. Top with a mushroom, keeping butter sauce inside. Serve sprinkled with extra parsley.