Brussels sprouts, lentils and tomatoes
With our recipe prepare a balanced vegetarian dish made of lentils, Brussels sprouts and tomatoes.
1. Rinse the lentils. Put them in 5 times their volume of water. When it starts boiling, cook on low heat for 30 minutes. Drain.
2. Cut the stem of the Brussels sprouts, remove the damaged outer leaves and wash them with water and vinegar, then rinse with cold water.
3. Score a cross on the base, dip them in salted boiling water, add 1 teaspoon of baking soda.
4. Cook for 5 minutes. Drain. Cook them a second time in boiling salted water for 10 minutes. Drain and set aside. Immerse the cherry tomatoes for 1 minute in salted boiling water. Drain.
5. Gather the cooked vegetables in a skillet, sprinkle with a little olive oil, salt, pepper and reheat for 5 minutes.
6. Divide the preparation into 6 plates and sprinkle with thyme.
Photo credit: Sucré Salé
