Set Your Thanksgiving Table with Mission Hill

Ingredients

• 250ml black or beluga lentils 
• 400ml water 
• 1 bay leaf  
• 1 sprig thyme 
• 1 pickled carrot, small dice 
• 1 celery, small dice 
• 1 shallot, thinly sliced 
• 36 brussels sprouts, rinsed 
• 100ml butter 
• 10ml truffle oil 
• 60 gr parmesan cheese, shaved 

Method

1. Combine lentils, water, bay, thyme, onion, salt, and pepper in a sauce pot and bring to a light simmer. 
2. While lentils are simmering lightly, prepare the brussels sprout by paring out the core and peeling off the leaves. Reserve leaves in the fridge for up to 48 hours prior to service. 
3. Additional water may be needed to cook the lentils to an al dente doneness (20-25 minutes). Ideally, there will be little liquid remaining in the pan by the time the lentils are cooked. 
4. Once lentils are cooked and most of the liquid has evaporated, add the pickled carrot and celery. 
5. To finish, melt half the butter in a large sauté pan over medium heat and add lentils. Once lentils are heated, add sprout leaves, toss lightly and cover. Allow this to steam for 3-5 minutes before checking the sprouts for tenderness. 
6. Once tender, add remaining butter and toss and season. Transfer to a serving dish and garnish with truffle oil and parmesan cheese.