Makes: 4 side salads.
|150g small green lentils||$1.25|
|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|
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.
Lentils: Sri Lankan Beetroot Curry
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.