Brussels Sprouts with Puy Lentils and Walnuts

Brussels with Puy Lentils and Walnuts

Freya and I were discussing our eating strategy for work yesterday. Sounds complex but it isn’t really.

When I started this blog we lived in the middle of nowhere and going out was too much effort – so we just stayed in – watched box sets – and cooked every day – which meant we had ‘lunch’ for work the next day in the form of leftovers (or something made specifically for lunch).

Since autumn last year this changed. We go out at least 4 times a week and often don’t eat at home. Tuesdays we go dancing until late – and Thursdays we have film Club at work. Consequently we had no food and ended up in the awful situation yesterday of having to go out in the freezing cold for lunch that we didn’t really want – and waiting ages for it as well. On top of that it always costs us £10 or more for the privilege and we lose an hour of our day (at least).

So last night I resolved that we would always have something for lunch by being better prepared – and this is where this dish came from – made whilst watching Broadchurch Season 2 Episode 3 last night. Broadchurch is far more ‘soap-opera-extreme’ this season – it’s very intense!

Anyway – back to the food. This dish is as easy as (and very similar to) the Broccoli and Beans that I made for dinner yesterday – and is from the same ‘River Cottage Light and Easy’ cookbook by Hugh Fearnley Whittingstall.

Simply roast some brussels sprouts with a little oil and seasoning until they start to char a bit and look done. While they are cooking prepare some Puy lentils. I cheated with a ready made sachet from ‘Merchant Gourmet’ – not through laziness – more through my local Morrisons not having anything else.

Then made a dressing (again very similar to the Broccoli dish) of oil, garlic, mustard, lemon juice (no egg yolk this time) an pour it over the lentils. Finally mix the lentil mix with the brussels and stir through some chopped walnuts.

Couldn’t be easier. We ate it at room temperature (as recommended in the book) and it tastes yummy. It got a few jealous looks while we ate it at work. And a few bemused looks from those that had never seen those ingredients combined like that before.

One of the sad things about cooking late at night on a poorly lit boat is the standard of food photography. I’ll seek to improve this somehow!

One thought on “Brussels Sprouts with Puy Lentils and Walnuts

  1. Pingback: New Potatoes, Asparagus and Eggs | Sieved

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