Lentils and crispy brussel sprouts with roasted mushroom

Recipes / Vegetarian

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

  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. 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.
  3. Roast vegetables for 25 minutes or until sprouts are golden and crisp and mushrooms are tender and a buttery sauce has formed inside mushrooms.
  4. Meanwhile, cook lentils following packet directions. Drain.
  5. 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.
  6. Spoon lentil mixture onto plates. Top with a mushroom, keeping butter sauce inside. Serve sprinkled with extra parsley.