So, you love Brussels sprouts and lentils, you'll be surprised about this taste combo. Just over half fill a saucepan with cold water. Trim your brussels sprouts and cross the tops to help them cook quicker. Add three quarters cup (not mug) of green lentils, add also the same quantity of lentilles vertes and one vegetable stock cube. Chop three smallish cloves of garlic and add to the pot. Quarter three shallots , add a mild sprinkling of ground black pepper. Bring to boil and simmer on very low heat for up to 20 minutes. Whilst you're making your hot drink after, make too a small helping seperately of cous cous. This means that you can have greater control over your portion size and the food will always be freshly cooked. Scoop out some of the Brussels and lentils mixture and serve on a slighter helping of cous cous. By all means add a quarter teaspoon of butter or butter spread to the cous cous (per double serving). Keep the rest covered until you use it. The Brussels mixture servings wise will depend on how many brussels sprouts you use. Up to 20 were used in this, so quite a few servings. Help with cholesterol levels. The cous cous adds an interesting texture to it but as plain as it is, it is totally nice just as it is too. Really! But the real question if any, could be.... If you had a christmas pudding this year, did you still think about the days when you might find a sixpence in yours? How do you think the food on this was moulded into shape, it was the plastic pot that the christmas pudding came in. Incredible. The question is, did you save the christmas pudding container or are you still looking for the sixpence? Do have lovely day, really. So, will you find a whole brussels sprout in yours?
Click on photos to see larger version of photo