Sauteed Brussels Sprouts With Speck & Lentils

By Katrina Woodman

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Dig into tender and tasty sprouts with gourmet lentils and smoky bacon.

All you have to do is throw all your ingredients of Sauteed Brussels Sprouts With Speck & Lentils

  1. 300g brussels sprouts, trimmed, halved
  2. 1 tablespoon olive oil
  3. 200g-piece speck, rind removed, cut into 1cm pieces
  4. 1 leek, halved, thinly sliced
  5. 2 garlic cloves, crushed
  6. 150g (2/3 cup) French green lentils, cooked
  7. 1 tablespoon Red Wine Vinegar

The instruction how to make Sauteed Brussels Sprouts With Speck & Lentils

  1. Cook the brussels sprouts in a saucepan of salted boiling water for 4-5 minutes or until tender crisp. Refresh under cold water. Drain.
  2. Heat the oil in a large frying pan over medium heat. Cook the speck, stirring, for 6 minutes or until golden. Add brussels sprouts and stir for 2 minutes or until golden. Use a slotted spoon to transfer to a bowl.
  3. Stir leek and garlic in the pan for 4 minutes or until soft. Stir in speck mixture and lentils for 1-2 minutes or until heated through. Stir in vinegar for 1 minute or until evaporated. Season.

Nutritions of Sauteed Brussels Sprouts With Speck & Lentils

fatContent: 265.29 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent:

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