Shaved Brussels Sprouts and Puy Lentils
4 cups shaved Brussels Sprouts
2 cups dry puy lentils
1 bay leaf
1 small butternut squash, cubed
2/3 c apple juice sweetened dried cranberries
1 T minced fresh sage
2 tsp maple syrup
2 T extra virgin olive oil + extra for cooking sprouts and squash
2 T white wine vinegar
2 garlic cloves, minced
sea salt and pepper to taste
Preheat oven to 375.
Toss cubed squash in a glass baking dish with a drizzle of olive oil and a dash of salt and pepper. Roast uncovered for 30 minutes.
In a medium saucepan place the lentils and bay leaf with enough water to rise 2" above lentils. Bring to a boil and then let simmer until water has evaporated.
Then, in a cast iron skillet, heat a drizzle of olive oil. Add garlice and shaved brussels sprouts with a dash of salt and pepper. With heat set to medium/high quickly “stir fry” the shavings. Some edges will brown (yum) but keep the leaves moving around until they are bright green and al dente. Over cooking will make them unappealing.
For the dressing, whisk minced sage, maple syrup, 2 T evoo, and white wine vinegar.
Once the squash, sprouts and lentils are all individually finished cooking, gently fold all together with dressing and cranberries. Remove bay leaf.
Goes great with a piece of fish or a bowl of soup.