• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Imagelicious.com

Delicious and easy recipes for busy people

  • Home
  • About
  • Portfolio
    • Food Photography Portfolio
    • Product portfolio
  • Ultimate One-Pan Oven Cookbook
  • Recipes
  • Instant Pot Recipes
  • Work with me

Lentils and Brussels Sprouts Skillet (vegan and gluten-free)

Published: February 6, 2017 | Last updated: October 20, 2018 15 Comments

FacebookTweetPin
Jump to RecipePrint Recipe

This Lentils and Brussels Sprouts skillet is a delicious way of incorporating filling lentils and healthy vegetables into your weeknight meals or meatless mondays. Very quick to prepare the Lentils and Brussels Sprouts are great on their own or as a side to your favourite protein. Hearty, vegan, and gluten-free

I am very happy to say that I was asked to participate in the #LentilsLoveVeggies campaign, sponsored by Canadian Lentils and Half Your Plate. Although I have been compensated, all the delicious opinions are my own.

Top down view of Lentils and Brussels Sprouts Skillet Recipe

This post contains amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission.

When I was planning my wedding six years ago I went a little bit crazy. The whole affair was unique and handmade. It was beautiful and incorporated tons of personal details, one of which was table names for the seating chart.

Instead of standard table numbers, we went with traditional food pairings to name the tables: salt and pepper, peanut butter and jelly, fish and chips, spaghetti and meatballs, bread and butter.

However, one combo was missing from those table names – lentils and veggies! And now, more than half a decade later I know that veggies love lentils and #LentilsLoveVeggies.

Three small jars of various lentils

My husband loves various pulses, but lentils are his favourite. He actually has some strange obsession with lentils.

Sometimes when he wants a midnight snack or if he’s home alone and needs a quick dinner, he doesn’t make fried eggs or grilled cheese sandwich. Instead, he makes lentil soup! I am not even kidding here.

There were too many times to count when I woke up in the middle of the night to the smell of cooking lentils at 2 or 3 in the morning. It sort of makes sense as lentils are extremely easy to prepare and unlike beans or peas they do not require any soaking before cooking, just simmer on the stove and if you are using red lentils you can have a delicious soup in under 15 minutes.

Skillet with brussels sprouts

How to cook green lentils

I like to use 1 cup of dry green lentils and 2.5 cups of water.

  • Rinse the lentils
  • Combine green lentils and water
  • Bring to boil
  • Reduce to simmer
  • Cover with a lid
  • Cook for 15-20 minutes until almost all the liquid evaporated

Barring my husband’s obsession with lentils I also really like using them. They are perfect to add to vegetables to create complete filling and nutritious meal.

I try to include vegetables in my dinner as much as possible. In most cases I go for just sliced tomatoes and cucumbers as a snack.

We roast broccoli on BBQ during summer and I love plain steamed cauliflower as a side or even as a full meal (I seriously can eat a whole head of that vegetable at one sitting, especially if it’s turned into my delicious Cauliflower Fritters).

Skillet with Brussels sprouts and a pile of cooked green lentils before everything is mixed

Brussels Sprouts have a bad reputation for some reason, but cooked properly they are some of the most delicious vegetables you can have. I love them sprinkled with sea salt and pepper and simply roasted with some olive oil – simple, quick, easy.

Combining Brussels Sprouts with cooked Lentils is not only a delicious and healthy meal, but it’s also very affordable in the winter as brussels sprouts are harvested from September to March.

Photo of a skillet with Lentils and Brussels sprouts. A plate with more Brussels sprouts and lentils in the background

How to make Lentils and Brussels Sprouts skillet

It’s super easy! First, you need to cook green lentils.

TIP: I love cooking green lentils a day in advance this way the actual dinner takes very little time to make and I can cook more lentils to incorporate in other meals throughout the week.

Second, get the Brussels sprouts prepped. This part that takes the longest, but it all depends on the actual brussels sprouts.

Once they are ready, the rest is easy, sauté some sliced onion and garlic and chili flakes if using, add brussels sprouts and fry until they are crisp tender and start to caramelize, add cooked lentils, salt and pepper and cook through.

Finish with a squeeze of lemon and serve.

How to use leftover Lentils and Brussels Sprouts

This recipe for Lentils and Brussels Sprouts Skillet makes quite a lot, so you can mix the leftovers with tomato sauce and add to pasta for a quick and delicious meal the next day.

This meal is healthy, hearty, vegan, naturally gluten-free, and oh, totally delicious!

Closeup view of a plate with Lentils and Broussels Sprouts

Time-saving Tip: Canned Lentils

I received quite a few comments from readers that to save time, they used well-drained canned green lentils. So, if you are short on time, then definitely feel free to use good quality canned green lentils.

How to clean and prep Brussels Sprouts?

Depending on where they are bought some Brussels sprouts have more dirt in them under the outer leaves than others. I usually chop about 1/4 inch off the end of the sprout and then peel the outer leaves and cut the sprout in half.

This ensures that there are no impurities in the meal as the outer leaves where the grains of dirt hide are discarded.

Lentils and Brussels Sprouts skillet is a delicious way of incorporating filling lentils and healthy vegetables into your weeknight meals or meatless mondays. Very quick to prepare the Lentils and Brussels Sprouts are great on their own or as a side to your favourite protein | Imagelicious
Print Pin
5 from 6 votes

Lentils and Brussels Sprouts Skillet

Lentils and Brussels Sprouts skillet is a delicious way of incorporating filling lentils and healthy vegetables into your weeknight meals or meatless mondays. Very quick to prepare the Lentils and Brussels Sprouts are great on their own or as a side to your favourite protein | Imagelicious
Course Main Course
Cuisine American
Keyword Brussels Sprouts, Lentils and Brussels Sprouts, Lentils Skillet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 303kcal
Author Julia

Ingredients

  • 1 cup green lentils
  • 2 pounds brussels sprouts
  • 1-2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon chili flakes (or to taste)
  • salt, pepper to taste
  • lemon juice - half a lemon
US Customary - Metric

Instructions

  • Cook lentils: place 1 cup of green lentils into a medium size pot, cover with 3 cups of boiling water, close lid and simmer on medium until water is absorbed and lentils are cooked, about 15-20 minutes. You may have some water left, if that is the case, just drain and cool a little bit.
  • While lentils are cooking prepare the brussels sprouts. Wash them thoroughly. Chop 1/4 inch off the end, peel outer leaves and cut in half.
  • Half an onion and slice into thin half moons.
  • Thinly slice garlic cloves.
  • Heat olive oil in a large skillet, add onions, garlic and sauté for 3-4 minutes until soft.
  • Add chili flakes if using and cook for another 1-2 minutes.
  • Add prepared brussels sprouts and cook mixing occasionally for 5-10 minutes until brussels sprouts begin to caramelize and are crisp tender.
  • Add cooked lentils and cook for another 5 minutes until everything is mixed together and heated through.
  • Add salt, pepper and more chili flakes if needed to taste.
  • Add lemon juice and serve.

Nutrition

Calories: 303kcal | Carbohydrates: 50g | Protein: 19g | Fat: 4g | Sodium: 69mg | Potassium: 1370mg | Fiber: 22g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 197.5mg | Calcium: 131mg | Iron: 6.7mg
Tried this recipe?Leave me a comment with a star rating!
Mention or tag @Imagelicious
Nutrition Facts
Lentils and Brussels Sprouts Skillet
Amount Per Serving
Calories 303 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 69mg3%
Potassium 1370mg39%
Carbohydrates 50g17%
Fiber 22g88%
Sugar 7g8%
Protein 19g38%
Vitamin A 1875IU38%
Vitamin C 197.5mg239%
Calcium 131mg13%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.
This Lentils and Brussels Sprouts skillet is a delicious way of incorporating filling lentils and healthy vegetables into your weeknight meals or meatless mondays. Very quick to prepare the Lentils and Brussels Sprouts are great on their own or as a side to your favourite protein | Imagelicious
FacebookTweetPin

Filed Under: Gluten-free, Healthy, Recipe, Sponsored, Vegan, Vegetables, Vegetarian Tagged With: Lentils

« Recipe Nod: Apple Pie Oatmeal with Maple Candied Pecans
Welcome to my new site »

Comments

  1. Dani says

    June 23, 2021 at 1:14 am

    Subbed red wine vinegar for Lemon juice and added toasted walnuts. Also I liked texture better when I shredded the Brussels sprouts instead.

    Reply
  2. Susan says

    March 10, 2020 at 5:18 pm

    5 stars
    I love this recipe but I added butternut squash, red onion and I roasted all the vegetables😋

    Reply
  3. Leslie Stewart says

    January 16, 2020 at 7:01 pm

    5 stars
    I love Brussel Sprouts and always love finding new ways to prepare them. I have never made lentils before, I”m not sure if I’ve ever eaten them before. I loved this recipe. This was very filling and tasty. I did add a little extra onion and garlic seasonings to the lentils to fit my taste. Thanks for an easy tasty meal!!

    Reply
  4. Abby says

    December 29, 2019 at 6:06 pm

    I really wanted to like this recipe, but it was missing something. It just didn’t come together in the end and needed something sweet to come together. Ended up making my own dressing with honey and adding apples to it for sweetness.

    Reply
  5. Becca Talbot says

    November 3, 2018 at 1:39 pm

    I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x

    Reply
    • Julia says

      November 3, 2018 at 2:13 pm

      I hope you like this recipe!

      Reply
  6. Barbara Alfeo says

    May 7, 2018 at 12:19 am

    5 stars
    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    Reply
    • Julia says

      May 7, 2018 at 10:05 am

      Thank you very much! I am glad you liked the recipe. Yes, please feel free to share the link to the recipe in your roundup

      Reply
  7. Carlee Scharnhorst says

    February 11, 2017 at 3:23 pm

    I really need to get into lentils. I have some in the pantry and am never quite sure what to do with them. We love brussel sprouts too, so this will be a great way to use those lentils!! Thanks!

    Reply
  8. Sarah @ The Fit Cookie says

    February 10, 2017 at 2:42 pm

    5 stars

    I love this idea! I’m a big fan of brussels sprouts if they are nice and crispy 🙂 I can’t have legumes anymore since I’m on a low-FODMAP diet, but my kids love them!

    Reply
  9. Heather says

    February 8, 2017 at 8:58 pm

    5 stars

    Oh wow, this looks delicious!! I loooove brussels sprouts! Ive never had them with lentils before, this is a great idea.

    Reply
  10. Gloria Duggan says

    February 8, 2017 at 3:17 pm

    5 stars

    Ok…so I LOVE lentils…and brussels sprouts….in fact EVERYONE in the family loves brussels sprouts. This sounds like a delicious meal, and I too like to have lentils pre-cooked ready in the fridge. Speeds things up at dinner time. I am sure #LoveLentils loves this delicious post!!

    Reply
  11. sugarlovespices says

    February 8, 2017 at 5:17 pm

    We love lentils here (maybe not as much as your husband that we cook them in the middle of the night, but quite as much 😉 ). This is a great recipe and one that we might come back to for a weeknight dinner!

    Reply
  12. Veena Azmanov says

    February 8, 2017 at 4:28 pm

    I love lentils and I like Brussels Sprouts.. Now I’m getting the family to enjoy more lentils this year…. This look so delish..! Going to add it to my list of ‘must try recipes’ My mom would have lentils precooked in the fridge for quick fixes.. love the idea.

    Reply
  13. Melissa says

    February 8, 2017 at 12:00 am

    Sounds delicious! We love lentils!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

About Imagelicious

The person who created Imagelicious
Hi, I'm Julia and I love cooking simple, easy, and healthy meals. My favourite meal of the day is breakfast so you'll see many pancakes. Cooking and baking shouldn't be complicated, let me show you how.

IMAGINE VIP ACCESS!

Sign up to receive emails with new recipes!

Order my Cookbook!

Cover of The Ultimate One-Pan Oven Cookbook by Julia Konovalova

IMAGINE VIP ACCESS!

Sign up to receive VIP emails with new imagelicious recipes!

Archives

Categories

Looking for Something?

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

A proud member of…

FBC logo
All content copyright © 2008-2022 Imagelicious. Privacy Policy.