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.
- 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.