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Lentil’s Harvest

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1 cup beluga lentils
1 cup butternut squash, diced
2 cups Brussels sprout leaves
2 Tbsp. butter
1/4 cup shallots, minced
1/4 cup red chiles, sliced


Cook beluga lentils until done; lay out on a sheet pan to cool. Blanch, then sauté, butternut squash. Season sautéed squash with salt and pepper, then place on same sheet pan as lentils. Blanch Brussels sprout leaves, then shock them in an ice bath. In a large sauté pan, add butter and shallots; cook until translucent. Add squash, lentils and chiles; cook until warm, then season with salt and pepper. Just before plating, fold in whole Brussels sprout leaves.

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