Brussels Sprout & Lentil Slaw with Pears & Blue Cheese
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Lentils.org

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Brussels Sprout & Lentil Slaw with Pears & Blue Cheese

Prep Time: 20 Minutes

Total Time: 2 Hours

Servings: 6

Even those who don’t love Brussels sprouts will appreciate them in this unique salad. The Brussels sprouts and lentils can be made ahead of time and marinate in the fridge for up to 24 hours, then finished right before serving.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • ½ cup (125 mL) green or French green lentils
  • 1 garlic clove
  • 20 large Brussels sprouts, trimmed and cut in half lengthwise and thinly sliced
  • 4 slices bacon or pancetta, cooked and crumbled
  • 1 firm, ripe pear, chopped
  • ½ cup (125 mL) walnuts, toasted and chopped
  • 1/3 cup (175 mL) blue cheese or soft goat cheese, crumbled
  • Vinaigrette
  • ¼ cup (60 mL) olive oil
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) grainy Dijon mustard
  • 1 Tbsp (15 mL) honey
  • ¼ tsp (1 mL) fresh ground black pepper

Directions

  1. PLACE the lentils in a medium saucepan and add water to cover them by about an inch. Add the garlic, bring to a simmer and cook for 40 minutes, or until tender. Drain and discard the garlic. Set lentils aside to cool.
  2. COMBINE the thinly sliced Brussels sprouts with cooled lentils in a bowl.
  3. PLACE olive oil, lemon juice, mustard, honey, and pepper into a jar or bowl. Shake well, or whisk until ingredients are combined. Toss the lentils and sprouts with dressing and let stand for about an hour. Pile onto a platter and top with the bacon, pear, walnuts, and blue cheese before serving.

Nutritional Information

  • Serving Size: 2/3 cup (150 mL)
  • Per serving:
  • Calories 330
  • Total Fat 27 g
  • Saturated Fat 6 g
  • Cholesterol 20 mg
  • Carbohydrates 17 g
  • Dietary Fibre 4 g
  • Sugar 5 g
  • Protein 9 g
  • Sodium 340 mg
  • Potassium 415 mg
  • Folate 82 mcg

Tags

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