Brussels Sprouts and Lentil Rice
Brussels Sprouts and Lentil Rice
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Brussels Sprouts and Lentil Rice

45 MIN
45 MIN
Choix sain



  1. In a large skillet over medium-high heat, brown the onion, celery and garlic in half of the oil (2 tbsp/30 ml). Add the lentils, broth, strained tomatoes and spices. Season with salt and pepper and bring to a boil. Cover and simmer for 10 minutes. Add the rice, cover again and simmer for 20 minutes or until the rice is cooked but still slightly firm. Let rest for 5 minutes uncovered. Add the parsley.
  2. With two racks in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  3. Scatter the Brussels sprout leaves on the sheets. Drizzle with the remaining oil. Season with salt and pepper. Bake both sheets for 12 to 15 minutes or until the leaves are lightly golden brown.
  4. When ready to serve, place the Brussels sprout leaves on top of the rice and lentils.


True Puy lentils are grown in Puy, France, and are known for their rich earthy flavour. Their starch content is lower than other green lentils, so they retain their shape even after being cooked.


  1. This is a really good “meatless Monday “ dish. Didn’t have cayenne so added a pinch of red pepper flakes. The mustard adds a nice bite. Sprouts did not need 15 minutes. I sliced them instead of separating the leaves.

  2. Delicious!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.