1 onion, chopped

1 celery stalk, chopped

2 garlic cloves, chopped

¼ cup (60 ml) olive oil

1 cup (215 g) Puy lentils, rinsed and drained

2 cups (500 ml) chicken broth

1 ½ cups (375 ml) strained tomatoes

1 tsp dried oregano

1 tsp dried mustard

½ tsp celery salt

1 pinch cayenne pepper

½ cup (100 g) parboiled long-grain rice

¼ cup (10 g) chopped fresh parsley leaves, chopped

5 ½ cups (675 g) Brussels sprout leaves

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.

With two racks in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

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.

When ready to serve, place the Brussels sprout leaves on top of the rice and lentils.

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