Stirfried Brussels Sprouts with Beluga Lentils

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

180 g Beluga lentils
400 ml Water
500 g Brussels sprouts, trimmed and washed
Salt
50 g Sundried tomatoes, sliced
1 Shallot, diced
3 tbsp Ghee
20 g Raisins
50 ml Organic apple juice
50 ml Chicken broth
1 tbsp Maple syrup
2 tbsp Balsamic vinegar
Freshly ground peppers
Parsley leaves

Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.