$2.35 Crisp Brussels Sprouts w/ Lentils

1210gtportenosprouts-628.jpg

Makes: 4 side salads.

Ingredients:

150g small green lentils $1.25
Peanut Oil $1.75
400g Brussels sprouts $4.00
Handful of baby spinach $0.90
½ bunch of mint $0.50
3 tablespoons olive oil $0.50
1.5 tablespoons red wine vinegar $0.35
1 teaspoon english mustard $0.15
Total

Per meal

$9.40

$2.35

Method:

Cook lentils. Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl. Meanwhile, whisk olive oil, vinegar and mustard in a bowl to combine, season to taste. Add lentils, mint and dressing, toss to coat and serve hot.

Serve with a side of protein.

Leftovers:

Lentils: Sri Lankan Beetroot Curry

Note:

Remember, change/add what you will and please share in the comments. While I have categorised this as a side-dish, I have happily had it as a light meal between two.

This recipe / picture originally came from Gourmet Traveller.

 

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