Crisp Brussels sprouts with lentils
Australian Gourmet Traveller recipe for crisp Brussels sprouts with lentils by Porteno restaurant in Sydney.
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Ingredients
- 150 gm small green lentils
- For deep-frying: vegetable oil
- 2 kg Brussels sprouts, trimmed and halved
- 1½ cups mint (loosely packed)
- Vincotto dressing
- 200 ml extra-virgin olive oil
- 100 ml vincotto
- 2 tbsp hot English mustard
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