Sprouted Lentils w/Shaved Brussels, Parmesan + Hazelnut Rig

This dish goes to show that fall dishes don’t need to be heavy to be comforting and filling. The hazelnuts and Parmesan add richness, and if you don’t have time to sprout the lentils, you could certainly sub in boiled lentils (either warm or at room temperature). I also make this to take to work for lunch by layering the lentils, dressed sprouts, and hazelnut rig in a jar; just before eating, I give it a good shake.