Shredded Brussels Sprouts Slaw with Crispy Lentils
Servings: 4
Calories: 239kcal
Ingredients
- 1 cup Lentils (cooked)
- 1/4 cup Pumpkin Seeds (raw)
- 2 tsps Avocado Oil
- Sea Salt & Black Pepper (to taste)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Dijon Mustard
- 1 tsp Maple Syrup
- 5 cups Brussels Sprouts (trimmed, very thinly sliced)
- 1/4 cup Pomegranate Seeds (optional)
Notes
Leftovers
Refrigerate in an airtight container for up to two days.More Flavor
Season the lentils with garlic powder, onion powder, cumin, dill, and/or dried basil.Additional Toppings
Top with goat cheese, feta or parmesan.Lentils
It is recommended to use French green lentils as they hold their shape better. Red or brown lentils will not work the same as they tend to get too mushy.
Nutrition
Serving: 4g | Calories: 239kcal | Carbohydrates: 24g | Protein: 10g | Fat: 13g | Cholesterol: 0mg | Sodium: 38mg | Fiber: 9g | Sugar: 6g | Vitamin A: 833IU | Vitamin C: 95mg | Calcium: 65mg | Iron: 4mg
