Lentils And Crispy Brussel Sprouts With Roasted Mushroom Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until crispy.
• STEP 3.Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes.
• STEP 4.In a separate pot, cook the lentils according to package instructions. Drain and set aside.
• STEP 5.In the same skillet used for the mushrooms, heat another tablespoon of olive oil. Add the cooked lentils and stir to combine with the mushrooms. Cook for an additional 2-3 minutes to allow the flavors to meld together.
• STEP 6.Serve the lentils and mushrooms mixture topped with the crispy Brussels sprouts. Enjoy!

Cooking Tips

• Make sure to spread out the Brussels sprouts on the baking sheet to ensure even roasting.
• You can add additional seasonings to the lentils and mushrooms, such as garlic powder or thyme, for extra flavor.
• Feel free to add some grated Parmesan cheese or a squeeze of lemon juice on top for a tangy twist.

Storage and Serving

• This dish is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the lentils and mushrooms in a skillet over medium heat until heated through. Re-crisp the Brussels sprouts in the oven at 400°F (200°C) for a few minutes.