Italian Braised Lentils with Crispy Brussel Sprouts

Steps

1. oven to 220°C. Line a large, flat oven tray with baking paper.
2. Toss Brussel sprouts and first measure of Italian spice mix with a drizzle of oil on prepared tray. Season with salt and pepper and bake for about 5 minutes, until starting to turn golden.
3. Thinly slice kale. Roughly tear bread into bite-sized pieces and toss with a drizzle of olive oil. Add both to tray with Brussel sprouts and bake for a further 10-12 minutes, until golden and crispy.
4. While Brussels sprouts are cooking, mince garlic and thinly slice leek. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add garlic and leek and cook for about 4 minutes, until tender. Add second measure of Italian spice mix and cook for 1 minute, until fragrant.
5. Add canned tomatoes, lentils, water and brown sugar to pan with leek. Bring to a simmer, reduce heat to medium and cook for about 5 minutes, until slightly thickened and reduced. Add balsamic vinegar and season to taste with salt and pepper.
6. Roughly tear mozzarella into bite-sized pieces and roughly chop basil leaves. Set aside.
7. divide Italian braised lentils between bowls and top with crispy Brussels sprouts, mozzarella and basil leaves.