Vegetarian

Lentils with Balsamic Vinegar and Brussel Sprouts takes several minutes to prepare.

Lentils with Balsamic Vinegar and Brussel Sprouts takes several minutes to cook.

Lentils with Balsamic Vinegar and Brussel Sprouts makes 2 servings.

The ingredients for Lentils with Balsamic Vinegar and Brussel Sprouts are:

1/2 cup lentils
2 cups water
2 tsp olive oil
4 shallots or 1 medium onion, sliced into ribbons
1/2 cup frozen brussel sprouts, quartered
1 large or 2 medium carrots, diced
2 cloves garlic, minced
2 T balsamic vinegar
Salt and pepper to taste

Here is how you make Lentils with Balsamic Vinegar and Brussel Sprouts:

Bring lentils and water to boil in a saucepot. Turn down heat to low, and let simmer 30 minutes or until lentils are tender. Meanwhile, heat oil in a frying pan. Add sliced onions; cook 2-3 minutes over medium-high heat, stirring frequently. Add minced garlic and carrots. Continue cooking and stirring. If necessary, deglaze the pan with a little water and continue cooking until carrots are tender. Add brussel sprouts and saut? 2-3 minutes more. When lentils have finished cooking, drizzle with balsamic vinegar. Mix lentils and vegetables together until well-combined. Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user MISS_MAXINE.

The nutritional information for Lentils with Balsamic Vinegar and Brussel Sprouts is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 183.7

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 40.3 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 13.6 g
• Protein: 12.5 g