Lentils And Crispy Brussel Sprouts With Roasted Mushroom Recipe

Recipe By Slurrp

This lentils and crispy Brussels sprouts with roasted mushroom dish is a hearty and flavorful vegetarian option. The lentils are cooked until tender and combined with roasted mushrooms for a rich and earthy flavor. The Brussels sprouts are roasted until crispy, adding a delicious crunch to the dish. This recipe is packed with protein and nutrients, making it a healthy and satisfying meal.

4.6
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Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Lentils And Crispy Brussel Sprouts With Roasted Mushroom
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Ingredients for Lentils And Crispy Brussel Sprouts With Roasted Mushroom Recipe

  • 1/4 cup Lentils
  • 1/2 cup Brussels Sprouts, Halved
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Lentils And Crispy Brussel Sprouts With Roasted Mushroom Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until crispy.
  • STEP 3.Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes.
  • STEP 4.In a separate pot, cook the lentils according to package instructions. Drain and set aside.
  • STEP 5.In the same skillet used for the mushrooms, heat another tablespoon of olive oil. Add the cooked lentils and stir to combine with the mushrooms. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  • STEP 6.Serve the lentils and mushrooms mixture topped with the crispy Brussels sprouts. Enjoy!

Cooking Tips

  • Make sure to spread out the Brussels sprouts on the baking sheet to ensure even roasting.
  • You can add additional seasonings to the lentils and mushrooms, such as garlic powder or thyme, for extra flavor.
  • Feel free to add some grated Parmesan cheese or a squeeze of lemon juice on top for a tangy twist.

Storage and Serving

  • This dish is best served fresh and hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm the lentils and mushrooms in a skillet over medium heat until heated through. Re-crisp the Brussels sprouts in the oven at 400°F (200°C) for a few minutes.
Nutrition
value
523
calories per serving
25 g Fat27 g Protein47 g Carbs43 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    27g
  • Carbs
    47g
  • Fiber
    43g

MacroNutrients

  • Carbs
    47g
  • Protein
    27g
  • Fiber
    43g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    111mg
  • Iron
    13mg
  • Vitamin A
    416mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    114mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    66mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    188mg
  • Manganese
    2mg
  • Phosphorus
    781mg
  • Selenium
    17mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp