Warm Lentil and Brussels Sprouts Salad

Name: Thermomix recipe: Warm Lentil and Brussels Sprouts Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 100 Grams Puy lentils (the French green ones); water for steaming; pink salt flakes as needed; 250 Grams shortcut bacon, cut into lardons; Extra Virgin Olive Oil (EVOO) as needed; 1 Kilo mixed Brussels Sprouts if you can get them, or just green otherwise, halved; black pepper as needed; 1 Handful fresh mint leaves picked; 1 Handful flat leaf parsley leaves picked; 3 Teaspoons raw caster sugar; 50 Grams fresh lemon juice; 50 Grams sherry vinegar or red wine vinegar; 100 Grams Extra Virgin Olive Oil (EVOO); 1 Pinch pink salt flakes

Serves 4-6 Prep Time 10 minutes Cook Time 30 minutes Rated: Print

Quick and easy and very hearty as far as salads go. Swap in or out any lentils of choice, serve with plenty of crusty bread and you are good to go!

I remember when I was a kid, my dad cooking bubble and squeak generally for breakfast with all sorts of leftovers from dinners past. Somehow, as I was cooking up the Brussels sprouts I was reminded of that. Although this salad is entirely unlike it, I had a little surge of nostalgia. I still miss my dad. But you know, bacon, (not) cabbage, but similar, and that is the end of similarity!

I digress. So this salad was a great evening salad one day, but I think it would be fantastic as lunch with some poached eggs, and amazing crusty bread, of which, we have loads of recipes! See below, and enjoy.

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Need

The Salad
100 Grams Puy lentils (the French green ones)
water for steaming
pink salt flakes as needed BUY
250 Grams shortcut bacon, cut into lardons
Extra Virgin Olive Oil (EVOO) as needed BUY
1 Kilo mixed Brussels Sprouts if you can get them, or just green otherwise, halved
black pepper as needed
1 Handful fresh mint leaves picked
1 Handful flat leaf parsley leaves picked
Dressing
3 Teaspoons raw caster sugar BUY
50 Grams fresh lemon juice
50 Grams sherry vinegar or red wine vinegar
100 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Pinch pink salt flakes BUY

Do

1: Place the lentils into the simmering basket and give them a good rinse. Insert basket into the Thermomix bowl and fill the bowl with water so you can just see the water amongst the lentils. Add a good pinch of salt on top. Steam 40 min/100°C/speed 4. Drain bowl and allow lentils to cool slightly. If the lentils are not soft, add more cooking time. The time can vary based on how dry the lentils are, how long they have been stored etc.
2: Fry the bacon until crispy. Set aside.
3: Using the same frying pan, fry the Brussels sprouts using EVOO as required to keep them moving around easily. There will also be some bacon fat in the pan, which is great. Season them well as they fry.
4: Toss them with the lentils, bacon and fresh herbs.
5: To make the dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 8. Drizzle over the salad and serve whilst warm.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!