Brussels Sprouts & Lentil Salad

Combining Brussels Sprouts with cooked Lentils is not only a delicious and healthy meal, but it’s also easy to prepare

#cookingwithoutoil #protein #metabolicbalance

Ingredients

Serving: 1

Protein & Carbohydrates

• 75 g Lentils (green) - cooked

• 130 g Brussel Sprouts - steamed

Herbs & Spices

• Rosemary, thyme, or sage (fresh) - chopped finely, add according to your taste

• Garlic - chopped, add according to your taste

• Lemon juice (optional) - add according to your taste (max 1/2 tablespoon)

• Chilli (fresh or flakes, optional) - add according to your taste

• Cinnamon - a pinch or add according to your taste

• Salt & Pepper - add according to your taste

Preparation Steps

1. Wash the Brussels sprouts and trim off any damaged leaves. Trim at the root end and make a shallow cross incision on the bottom of each one. Steam them for 10 minutes, or until they start to get tender on the outside. Drain and rinse under cold water and ice cubes.

2. Rinse lentils and place them in a large pot and cover with no salted water. Bring to a boil, reduce to a simmer, and cook until tender; 25-35 minutes or until tender. Drain and rinse under cold water.

3. Drain the cabbage leaves well and spread out on a thick layer of paper towels. Pat dry well with another layer of paper towels.

4. Assemble salad by combine lentils & and russels Sprouts. Whisk together lemon juice if using and herbs and spices

Tips for Metabolic User

• In Phase II with oil, you can roast Brussel Sprouts in the oven, instead of steaming. Preheat oven 200° Cut off stems and slice Brussels Sprouts in half. Toss with 1/2 tablespoon olive oil and pinch of salt. Roast until tender and browned, 25-30 minutes. It will taste totally different to this receipt.

• Instead of Lentils, you can combine the Brussel Sprouts with any other Pulses on your Shopping Helper List (Black Eyed Beans, Brown Beans, etc.)