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Fried Brussels Sprouts with Lentils


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Fried Brussels Sprouts with Lentils


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Fried Brussels Sprouts with Lentils

I read about this crispy brussels sprouts recipe on a few blogs based on a recipe from a restaurant in Spain. Some versions had bacon so I used pastrami and I actually think the larger chunks really make it great. I prefer to add a little mustard dressing, but you could leave it off if you want.


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 2 tablespoons olive oil
  • 1 cup diced pastrami
  • lb. Brussels sprouts, cut in half (fresh or frozen)
  • 1 cup cooked puy French lentils (1/2 cup dried)
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • sea salt

For dressing

  • 2 tablespoons hot English mustard
  • 1 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste


Heat olive oil in a large pan over a medium heat. Add pastrami chunks and sauté until browned.  Add Brussels sprouts and cook, stirring frequently for about 10 minutes, until they become browned in some parts. Stir in lentils and remove from heat. Season with sea salt.

Whisk together ingredients for dressing in a small bowl or jar.

Place Brussels sprouts with lentils in a large bowl. Add dressing and chopped parsley and mint, mix well to combine. Serve warm.



About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




8 Responses to Fried Brussels Sprouts with Lentils

  1. I LOVE Brussels Sprouts. Unfortunately they don’t love me. :(

  2. avatar says: Eliana

    Where do you find kosher brussel sprouts?

    • There are kosher frozen Brussels Sprouts by Bodek. I was just add a demo by a Chef from a kosher restaurant who said he checks the outer leaves and as long as there are no bugs he can use the rest for fresh, but you would have to ask your local Rabbi.

  3. avatar says: sfranci3

    Hi, Did you find becoming a dietitian in conflict with kashrus?

    • No, not at really. The few instances that required tasting foods I was always able to get around it. People are very accommodating.

  4. avatar says: sfranci3

    That is great to hear.

  5. avatar says: lirihm

    New favourite! I would have never thought that all these flavours would work so well together. There were some skeptical looks around the table, but there was none left at the end, so that’s a winner at my house. :)

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