Warm Lentils with Brussels Sprouts & Proscuitto

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[5 ingredients | 10 minutes]
warm lentils with brussels sprouts & proscuitto
From Stonesoup
serves 2

I need to confess that I’ve been developing a serious lentil addiction of late. And tinned lentils have been coming to the rescue on so many occasions. The secret I’ve found it to treat them gently and only cook enough to heat them through, otherwise they have a habit of turning into lentil mush.

If you haven’t eaten pan fried brussels sprouts before, don’t be afraid. Unlike the over-boiled, smelly sprouts that my Mum used to cook, pan frying results in a lovely sweet, mildly cabbagey flavour. I’ve been able to convert many a sprout hater with this method, so be brave and give it a go.

2 cloves garlic, peeled & finely sliced
300g (10 oz) brussels sprout, bottoms trimmed & finely sliced lengthwise
1 can lentils (400g / 14oz), drained
1-2 tablespoons red wine vinegar
4 slices proscuitto, optional

Heat a few tablespoons olive oil in a medium frying pan. Cook garlic over a medium-high heat for about 30 seconds or until starting to brown.

Add sprouts and stir fry until soft and slightly golden on the edges, about 6 minutes or so.

Add lentils and stir until warm. Remove from the heat. Taste and season with salt, pepper and the red wine vinegar. Scatter over proscuitto, if using.