Crisp Brussels sprouts with lentils


  • Serves 10 people

  • 150 gm small green lentils
  • For deep-frying: vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups (loosely packed) mint
  • Vincotto dressing
  • 200 ml extra-virgin olive oil
  • 100 ml vincotto
  • 2 tbsp hot English mustard
01   Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
02   For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
03   Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.
04   Add lentils, mint and vincotto dressing, toss to coat and serve hot.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.
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