I already have a few lentil recipes on this site, but I suddenly had a need to make one with cranberry compote. I suspect this cranberry compote will turn up again as it is so pretty and would work well with all sorts of things, sausage rolls, or just roasted chicken. I think I originally tried this combination at the, now sadly replaced Harlen Social Super seasonal, totally on trend this works as a vegan side. For best results, eat immediately after you put the dish together. not saying it doesn’t work well at room temperature, but crispy Brussel sprouts are definitely up there with food of the gods.
- two cups of lentils, rinsed in cold water
- 41/2 cups water, stock may be substituted if desired
- two cups of Brussel sprouts, trimmed and cut into two
- pack of cranberries, and I found the frozen ones worked really well if fresh are not available
- 1/4-1/2 cup sugar
- candied pecans, I found mine in Trader Joe's
- olive oil
- salt and pepper to taste
- Cook the lentils in salted water or stock until tender, around 40 minutes. Drain.
- Toss brussel sprouts in olive oil and roast in a hot oven (425f) for 30 minute until cooked and crispy, turning half way through.
- Make the cranberry compote by adding the cranberries and a little sugar to a pan and heating gently. I try to add as little sugar as possible to just take the tartness out of the cranberries but also enough to allow it to make a sort of soft set jam. I did not use all the cranberries and am excited to have a small amount left in my fridge for future use.
- To serve, put the lentils in a pretty bowl and top with a mix of the pecans, as much of the cranberry mixture as you want to use and the roasted brussel sprouts.