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.
Lentils with Roasted Brussel Sprouts, Cranberries and Candied Pecans
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
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.