Shredded Brussels Sprouts Slaw with Crispy Lentils

Servings: 4

Calories per Serving: 321

Prep Time:

Cook Time:

Total Time: 30 minutes

Ingredients

2 cups Lentils (cooked)

1/2 cup Pumpkin Seeds (raw)

2 tsps Avocado Oil

Sea Salt And Black Pepper (to taste)

2 tbsps Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1/2 tsp Dijon Mustard

5 cups Brussels Sprouts (trimmed, very thinly sliced)

Instructions

  1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper.
  2. In a medium bowl, add the lentils, pumpkin seeds, avocado oil, sea salt and pepper. Mix well to combine. Spread in an even layer on the baking sheet and bake for 10 minutes. Remove, shake the pan around and place back in the oven for 10 minutes more. Remove and set aside.
  3. In a small bowl or jar, add the extra virgin olive oil, balsamic vinegar, and mustard. Shake well and season with salt and pepper as needed.
  4. Add the brussels sprouts, lentils, pumpkin seeds and dressing to a large bowl. Toss to combine. Divide onto plates, serve and enjoy!

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