I had planned on making a nice big pot of lentil soup this week, but Summer hasn’t quite left Southern California yet so I scratched my soup idea and decided to work on a nice salad recipe. This is a great dish for transitioning from Summer to Fall with the brussel sprouts as well as a creamy avocado dressing.
Can we talk about crispy lentils for a sec? I love a good crispy chickpea, but these lentils are even better! They’re full of protein and they add a little texture and nutty flavor to any salad.
I hope you’re enjoying your Fall no matter where you are.
- 1 cup lentils (I used green)
- 1 bay leaf
- pinch of red pepper flakes
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 ripe avocado
- 1/3 cup fresh lemon juice
- 1 lb brussel sprouts, ends trimmed and shredded
- 2 handfuls kale, shredded (I used the food processor while I was shredding the brussel sprouts)
- salt and pepper to taste
- In a saute pan (big and flat, not high), add lentils and enough water to cover them by 1 inch. Add bay leaf, red pepper flakes and pepper and bring to a boil. Cover and simmer about 20 minutes until tender, stirring occastionally and adding more water if necessary.
- Remove lentils from heat and drain. Let dry on a towel for a few minutes, but don't press on them.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spread out lentils. Drizzle with olive oil and season with salt and pepper, and toss together.
- Bake for 8 minutes and then turn a bit with a spatula. Bake another 6-8 minutes or until golden brown and crispy. Set aside.
- Mash avocado in the base of a big bowl. Add lemon juice and combine.
- Add in shredded brussel sprouts and kale, and stir to combine.
- Mix in lentils when ready to serve, and season with more salt or pepper to your liking.