This one-bowl meal brings an exciting mix of flavors in every bite. The citrus dressing adds sweetness, saltiness, and sparkle (thanks for the idea, Josie). Use lentils that keep their shape when cooked, such as brown or French lentils—not red lentils, which turn creamy. You can roast broccoli, cauliflower, carrots, or any other vegetable in place of the brussels sprouts.
- lentils, rinsed and drained
- homemade broth or water
- kosher salt
- brussels sprouts, trimmed and halved
- extra-virgin olive oil
- chopped raw vegetables, such as radishes, kohlrabi, jicama, fennel bulb
- orange juice
- lime or lemon juice
- toasted sesame oil
- Dijon mustard or prepared mustard of choice
- hard-cooked eggs, peeled and sliced
- green onions, thinly sliced
- toasted sunflower seeds
- Preheat toaster oven or standard oven to 400º. Line a baking pan with parchment paper.
- Put 1 part lentils, 2 parts broth or water, and a sprinkle of salt in a saucepan with a tight-fitting lid over medium-high heat. Cover, bring to a boil, lower heat, and simmer until lentils are soft. Turn off heat but keep lentils warm.
- Meanwhile, toss brussels sprouts with oil and roast cut side down in the lined baking pan until browned and soft. Sprinkle with salt. Transfer to a bowl.
- Make salad dressing: Whisk together orange juice, lime juice, sesame oil, and mustard in a small bowl, tasting as you go.
- Assemble individual salads in bowls: Layer lentils, brussels sprouts, raw vegetables, egg slices, green onions, and sunflower seeds. Drizzle with dressing and season to taste with salt and pepper.