• Kris

Brussels sprouts with lentils and mushroom.

Updated: Apr 15


Mushroom and lentils pack this dish with protein. Herbs and spices turn the ho-hum Brussels sprouts into a yum. Smoky, savory yet light. Vegan, gluten free, oil free.



Lentils are real front runners when you’re eating plant-based. You surprised? Yeah, usually people think of beans or tofu when you talk about plant proteins, don’t they? But these small pulses are a goldmine of nutrition, guys! They are high in protein, low in fat, contains tons of minerals and B vitamins. They are easy to cook and keeps in the fridge for days! So, what not to like about them?


Some people think that the only things you can make with lentils are soups and stews. But that is not true at all! I have made burgers with it (here, check this recipe out), I’ve made salads and so many other dishes. Today, I’ll share with you this lentil and Brussels sprout dish of mine. Your protein and veggies all in one bowl and that too in a very delicious way! This recipe is totally oil free. So, no guilt if you’re watching your waist.


This, you can eat as an entrée, because it’s very hearty and full of nutrition. Or you can serve it as a side. It’s very easy to cook (almost a one pot meal ya’ll), even a novice in the kitchen can nail it. And it needs only a few simple ingredients. I used brown lentils here, because that is the most common of all types. You can use French lentils too. Roasting the Brussels sprouts adds a nice caramelized flavor to them. Mushrooms and onion powder gives a really umami taste. I’ve added pecans and dry cranberries to embellish it even more.


It’s really surprising that food cooked with so humble ingredients and so simple techniques can bring so much deliciousness! You ready?




About the dish :

Course – Entrée /Side

Servings – 4 entrée size or 6 sides size

Difficulty level – Easy

Recipe type – Vegan, gluten free, oil free

Does it keep – Refrigerate for 5 days.



What you need :


1 lb. Brussels sprout, washed

1 teaspoon vinegar (any variety)

2 teaspoon Mrs. Dash's table blend seasoning *

8-10 medium mushrooms (Baby bella or button)

1 cup dry brown lentil, washed

1 tablespoon onion powder

2 teaspoons dry thyme

2 teaspoons dry parsley

1 teaspoon red pepper flakes (optional)

1 teaspoon liquid smoke

¼ cup chopped pecans

1/3 cup dry cranberry or raisins

Salt and pepper to taste

Lime wedges to serve on the side


* If Mrs. Dash’s seasonings are not available to you, you can use 1 teaspoon garlic powder, 1/3 teaspoon salt and 1/3 teaspoon black pepper.



What you do :


1. Pre-heat your oven to 400◦F/200◦C/gas-mark 6. Line a cookie sheet with parchment paper or tin foil.


2. Using a food processor or box grater shred the Brussels sprouts.



3. Toss them with vinegar and Mrs. Dash’s seasoning. Spread on the prepared cookie sheet and roast in the preheated oven for 20 minutes. Stir once in the middle.



4. Meanwhile, cut the mushrooms into medium size pieces. Halve the small ones, quarter the larges.



5. Water sauté the mushrooms in a skillet over medium heat for 4-5 minutes. If you’re not oil free, you can use your choice of oil or cooking spray.


6. Add washed lentils to the skillet. Now add onion powder, parsley, thyme, pepper flakes (if using) and liquid smoke. Mix well and cook for 2 minutes, stirring constantly.



7. Season with salt and pepper.


8. Add 3 cups of water (or vegetable broth). Put the lid on and cook for 20 minutes.


9. Add the roasted Brussels sprouts and mix well.



10. Add 2 cups of water and cook for 10 more minutes. Or until the lentils are cooked but a little toothsome.


11. Add pecans and cranberries. Mix well.



12. Serve warm with a wedge of lime on the side.



What to serve with :


  • Over rice

  • With a side of bread

  • As a wrap inside a whole grain tortilla

  • As a warm salad



Nutritional info (per entrée size serving):


Calories – 205 Cal

Carbohydrate – 30 g

Protein – 13 g

Fat – 4 g

Saturated fat – 0 g

Sugar – 8 g

Sodium – 586 mg

Dietary fiber –6 g



If you like this one, you might also wanna take a look at these :


Korea town Brussels sprouts and tofu

Lentil and tofu “Kebab burgers”



This dish is light but quite satiating. It travels well too. So, it’s an ideal ‘go to’ lunch, this one. Healthy, nutritious and yummy. Believe me, that is a real thing! I know many of you are shaking your heads in disbelief. But try it just once and you’ll be a convert! I bet!


Light, peace and avocados; from my heart to yours!

Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.


Comments :



Kam-Al says

4/15/2021, at 6.56 AM


Please suggest what can be used in place of Mrs. Dash's seasoning. Another, can I make it with cabbage instead of Brussel sprouts? I find it interesting and it sounds healthy and tasty.👍



------------------------------------------------------------------------------------------------------------------------------



Kris says

4/15/2021, at 10.10 AM


You can use 1 teaspoon of garlic powder, 1/3 teaspoon salt and 1/3 teaspoon black pepper instead of Mrs. Dash's seasoning (as I mentioned in the notes). Oh yeah, cabbage works pretty good if used instead of Brussels sprouts! I'm so glad that you found it interesting. Thank you!



-------------------------------------------------------------------------------------------------------------------------------



Piu says

4/14/2021, at 11.50 PM


Fast becoming a master of "hunger"-games😍 And food photography❤



-------------------------------------------------------------------------------------------------------------------------------



Kris says

4/15/2021, at 10.30 AM



Thank you, that's very kind! I'm totally novice as far as food photography goes! I'm trying to learn :)

23 views

Recent Posts

See All