I’ve adapted this from Thomasina Miers’ recipe.
This is a very different way to use Brussel sprouts and might even convince entrenched sprout haters to try it!
300g Brussels sprouts
350g Puy lentils
2 tbsp extra virgin olive oil
1 large onion or 5 shallots, finely chopped
2 small carrots, finely chopped
2 sticks celery, chopped
3 cloves of garlic, green inner shoot removed and finely chopped
½ - 2 bay leaves
1 tbsp chopped thyme leaves
500ml chicken or vegetable stock
Zest and juice of 1 lemon
Extra virgin olive oil and parsley to serve
1 First prepare the sprouts, or, if you can get them, use sprout tops. With a small paring knife, slice a few millimetres off the base and discard. Then cut two or three thin slices off the base of each sprout into a bowl. The leaves will then start to come away from the core. Do this with the knife and add to the bowl. When you come to the core, slice in half or into quarters.
The aim is to have a bowl of wispy, thin sprout slices and leaves that you can add to the lentils. I found this a bit fiddly, but it’s worth persisting with.
2 Put a saucepan of lightly salted water on to boil, add the lentils and allow them to cook for approx 10 to 15 minutes until the lentils are just tender but still have a nice bite to them.
3 In another pan, add a slug of olive oil and sweat the shallots or onion gently until soft and translucent.
4 Add the carrot, celery, garlic and bay leaves and cook over a low to medium heat until the vegetables are soft (about five minutes). Add the sprout leaves and thyme and stir-fry for a few minutes before adding the drained lentils and stock.
5 Cook together for about five minutes until the stock has been absorbed and the sprout leaves have wilted. Take off the heat, (add lemon juice, zest and chopped parsley, all optional), and drizzle with your best-quality olive oil. Season to taste and serve.