Red lentil spaghetti with Brussels sprouts
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 2 People
Ingredients
  • 200g (7 ounces) Red lentil spaghetti
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 400g (4 cups) Brussels sprouts, sliced off the rough part of the stem & cut in half or into quarters
  • 3 Garlic cloves, pealed and finely sliced
  • 2 Tablespoons freshly squeezed lemon juice
  • ½ Tablespoon sea salt (or salt to taste)
  • A pinch of dried red chilly flakes
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description. Sometimes the outside leaves of the Brussels sprouts are bruised, in that case remove those.
  2. Boil water in a large saucepan and add half-tablespoon sea salt. Add the red lentil spaghetti and stir. Follow the cooking instructions on the package. Stir the spaghetti from time to time and when the cooking time indicated in the package is over, remove from the heat and drain.
  3. While the spaghettis are boiling, in a large frying pan heat one tablespoon of EVOO over moderate heat, add the garlic and sauté for one minute until lightly golden. Remove the garlic from the frying pan and leave aside. Add the Brussels sprouts to the frying pan and an extra tablespoon of EVOO and sauté for about 5 minutes over low heat, stirring from time to time. Add then the freshly squeezed lemon juice, salt to taste and a bit of red chilly flakes and sauté and continue stirring for about 5 more minutes or until the Brussels sprouts are tender and lightly golden.
  4. Finally add to the Brussels sprouts the drained red lentil spaghetti, the sautéed garlic and 1 tablespoon of EVOO and stir all together over moderate heat for a couple of minutes.
  5. Remove from the heat, and serve hot.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/red-lentil-spaghetti-with-brussels-sprouts/