Cook lentils in the water according to package instructions, then drain and set aside.

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.

Stir in the cooked lentils and cook for another 1-2 minutes.

Toss with your salad dressing of choice, season with salt and pepper to taste, and serve.