Healthy recipe for a detox dinner – Sautéed Brussels Sprouts with Lentils

12-15 Brussels sprouts, thinly shaved
1 can of lentils, rinsed and drained
1 tbsp coconut oil
1 tbsp curry powder
1/2 tsp cumin
1/4 cup pumpkin seeds
Salt and Pepper

Cumin-Tahini Dressing:
2 tbsp tahini
1 tbsp Dijon mustard
1/2 tsp lemon juice
1/2 tsp maple syrup (optional)
1/2 tsp cumin spice
1/4 cup filtered warm water

How to
Heat coconut oil in a large non-stick frying pan.

Add shaved brussels sprouts to pan and sauté for 3-5 minutes, until golden and cooked through.

Add lentils, curry powder and cumin to the pan and continue to sauté for a further 2-3 minutes, until lentils are warmed through and spices have been mixed.

Season with salt and pepper (as much as desired).

Meanwhile, make cumin-tahini dressing by adding all ingredients into a small bowl and whisking until smooth.

Add to a plate and sprinkle with pumpkin seeds. Drizzle over dressing to serve.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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