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Warm lentil and Brussels sprout salad

It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.


2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted

1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.

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