Brussels Sprouts and Lentil Rice

  • Preparation 45 MIN
    Cooking 45 MIN
  • Servings 4



  1. In a large skillet over medium-high heat, brown the onion, celery and garlic in half of the oil (2 tbsp/30 ml). Add the lentils, broth, strained tomatoes and spices. Season with salt and pepper and bring to a boil. Cover and simmer for 10 minutes. Add the rice, cover again and simmer for 20 minutes or until the rice is cooked but still slightly firm. Let rest for 5 minutes uncovered. Add the parsley.
  2. With two racks in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  3. Scatter the Brussels sprout leaves on the sheets. Drizzle with the remaining oil. Season with salt and pepper. Bake both sheets for 12 to 15 minutes or until the leaves are lightly golden brown.
  4. When ready to serve, place the Brussels sprout leaves on top of the rice and lentils.


True Puy lentils are grown in Puy, France, and are known for their rich earthy flavour. Their starch content is lower than other green lentils, so they retain their shape even after being cooked.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Using store-bought chicken broth with 30% less sodium

Content % Daily Value
Calories 545  
Total Fat 15 g  
Saturated Fat 2 g  
Sodium (salt) 680 mg  
Carbohydrates 82 g  
Fibre 16 g  
Protein 25 g