Serves 2
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This Brussels sprouts and lentil salad will make eating greens an easy feat. Carefully cooked and lightly roasted, the veggies will make for a healthy and appetising light lunch, or even as a side for dinner. Season well with pepper, mint, vinaigrette and parmesan to ensure you make the most of its taste and texture.


  • ¾ cup (150 g) dried French-style green lentils
  • 1½ cups (375 ml) water
  • 8 Brussels sprouts, trimmed, halved
  • Olive-oil spray
  • 2 tbsps slivered almonds, toasted
  • ¼ cup fresh mint leaves
  • 2 tbsps low-fat balsamic vinaigrette
  • 2 tbsps shaved parmesan

Place lentils and the water in a small saucepan, bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 mins or until lentils are tender. Drain.

Preheat oven to 200 C.

Cook sprouts in a small saucepan of boiling water, uncovered, for 3 mins; drain. Line an oven tray with baking paper. Spread sprouts on tray; spray with oil. Transfer to oven; roast for 20 mins or until golden.


Place lentils, sprouts, nuts, mint, vinaigrette and parmesan in a bowl; season with pepper to taste. Toss to combine.

TIP This is a great side for grilled chicken or fish. If Brussels sprouts aren’t available, use chopped cabbage.

Photo: bauersyndication.com.au

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