Chefs' Recipes

Porteño's crisp Brussels sprouts with lentils

Australian Gourmet Traveller recipe for crisp Brussels sprouts with lentils by Porteno restaurant in Sydney.

By Ben Milgate & Elvis Abrahanowicz
  • 20 mins preparation
  • 40 mins cooking
  • Serves 10
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Crisp Brussels sprouts with lentils
"We serve these at the restaurant and they're a big hit."


  • 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


  • 1
    Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
  • 2
    For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
  • 3
    Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.
  • 4
    Add lentils, mint and vincotto dressing, toss to coat and serve hot.


This recipe is from the December 2010 issue of .