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.
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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.
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.
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).
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.
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!
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
- 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
- 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.
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