Brussels sprouts – lentil vegetables

Ingredients for 2 servings:

• 250 g pasta (e.g. Spirelli)
• 2 tbsp walnuts
• 500 g Brussels sprouts
• 1 stalk(s) leek, small
• 1 garlic clove(s)
• 2 tbsp oil (grape seed oil)
• 1 cup lentils, red
• 2 cups vegetable broth
• 1 handful of basil
• 1 pinch of nutmeg
• 4 tbsp cream
• salt and pepper
• some Parmesan (shavings)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta until al dente. Roughly chop the walnuts, toast them without fat, and set aside. Wash, trim, and quarter the Brussels sprouts. Finely slice the leek. Crush or finely dice the garlic. Sauté all ingredients in grapeseed oil over medium heat for 2 minutes, stir in the lentils, and deglaze with the vegetable stock. Cook over low heat for 10 minutes. Season with basil, nutmeg, cream, pepper, and salt. Transfer the pasta to warmed plates, top with the Brussels sprouts and lentil mixture and the walnuts. Sprinkle with a few freshly shaved Parmesan cheese shavings to finish.