sprouted lentils w/shaved brussels, parmesan + hazelnut rig + 2 variations

This dish goes to show that fall dishes don’t need to be heavy to be comforting and filling. The hazelnuts and Parmesan add richness, and if you don’t have time to sprout the lentils, you could certainly sub in boiled lentils (either warm or at room temperature). I also make this to take to work for lunch by layering the lentils, dressed sprouts, and hazelnut rig in a jar; just before eating, I give it a good shake.

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Step 1

With a sharp knife or mandoline, shave the Brussels sprouts into thin ribbons. In a large bowl, combine the lentils, Brussels sprouts, olive oil, lemon zest and juice, and cheese ribbons. Season with salt and black pepper.

Step 2

To serve, spoon the hazelnut rig over the top.

Step 3

Heat a frying pan over medium high heat. Toss the eggplant with a few pinches of salt and several glugs of neutral oil to coat. Pan fry until the eggplant is golden brown on both sides and cooked through, flipping as needed, about 7 minutes. Lower the heat to low and add the onion, garlic, and capers (if using) and cook, stirring, until soft, about 3 minutes.

Step 4

Transfer the mixture to a bowl. Immediately add the vinegar and olive oil and toss to combine. Marinated eggplant freezes perfectly.

Step 5

Dress the torn mozzarella with the cream, zest, and a pinch of salt.