Description
This Gerösteter Rosenkohl und Linsensalat is a hearty and nutritious dish that combines the rich flavors of roasted Brussels sprouts with the earthy taste of lentils. Perfect for a main course or as a fulfilling side, this recipe is easy to make, customizable, and great for both warm and cold servings.
Ingredients
For the Salad:
- 300 g Brussels sprouts, cleaned and halved
- 150 g green or brown lentils
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Cook the lentils: In a pot, bring enough water to a boil. Add lentils and simmer for 20-25 minutes, until soft. Drain and let cool.
- Roast the Brussels sprouts: Preheat the oven to 200°C (392°F). Place halved Brussels sprouts on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for about 20-25 minutes, until golden brown and tender.
- Sauté the vegetables: Heat 1 tbsp olive oil in a pan. Sauté the diced onion and minced garlic until soft and fragrant. Remove from heat and let cool.
- Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine the cooked lentils, roasted Brussels sprouts, and sautéed onions and garlic. Pour the dressing over the top and mix well.
- Serve: Plate the salad and garnish with fresh herbs, if desired.
Notes
- Variations: Add roasted nuts like walnuts or almonds for extra crunch. Sprinkle crumbled feta or grated Parmesan for a creamy touch.
- Vegan: Use maple syrup instead of honey and ensure the mustard is vegan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, Sautéing, Boiling
- Cuisine: European, Healthy
