Warm brussels sprout & lentil salad
276cal, 14p, 31c, 7f (per meal)
1 cup (192g)
4 tbsp (60mL)
4 cup(s) (948mL)
6 cup, shredded (300g)
1 tbsp (15mL)
1
Cook lentils in the water according to package instructions, then drain and set aside.
2
Heat oil in a skillet over medium heat. Add shredded brussels sprouts with some salt and cook until tender and lightly browned, about 4-5 minutes.
3
Stir in the cooked lentils and cook for another 1-2 minutes.
4
Toss with your salad dressing of choice, season with salt and pepper to taste, and serve.