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🍽️ Lentils with Brussels Sprouts and Tomatoes

356 kcal · 30 min · 4 servings

Ingredients

• 300 g lentils (e.g. champagne lentils)
• 400 g mirepoix (1 bunch)
• 1 onion
• 3 tbsp olive oil
• 700 ml vegetable broth
• salt
• pepper
• 450 g Brussels sprouts
• 1 pinch baking soda
• 200 g cherry tomatoes
• 6 sprigs thyme

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Clean the soup vegetables and cut them into small cubes.
3. 3. Peel the onion and dice it finely.
4. 4. Heat 1 tbsp of olive oil in a pot.
5. 5. Sauté the lentils, onions, and soup vegetables over medium heat for 2 minutes.
6. 6. Deglaze the mixture with the vegetable broth.
7. 7. Bring the mixture to a boil.
8. 8. Cook the lentils for approx. 35 minutes until they still have a slight bite.
9. 9. Season the lentils with salt and pepper to taste.
10. 10. Clean the Brussels sprouts.
11. 11. Boil the Brussels sprouts in boiling salted water with baking soda for approx. 12 minutes.
12. 12. Drain the Brussels sprouts.
13. 13. Shock the Brussels sprouts in ice-cold water.
14. 14. Let the Brussels sprouts drain.
15. 15. Wash the cherry tomatoes.
16. 16. Halve the cherry tomatoes.
17. 17. Wash the thyme.
18. 18. Shake the thyme dry.
19. 19. Strip the leaves from 2 sprigs of thyme.
20. 20. Add the Brussels sprouts, cherry tomatoes, and thyme about 5 minutes before the lentils are done.
21. 21. Remove the lentil mixture from the pot with a slotted spoon.
22. 22. Plate the dish on 4 plates.
23. 23. Drizzle the dish with the remaining olive oil.
24. 24. Garnish the dish with the remaining thyme.

Nutrition per serving

• kcal: 356
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 41 g