Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts

Name: Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts
Yield: 10
Ingredients: 6.0each Meyer lemons; 1.0tsp Salt; 3.5cups Cold water, divided; 2.0cups Sugar; 1.0each 1 inch piece ginger root, finely grated; 2.5lbs Brussel sprouts, shredded; 0.5cup Extra Virgin Olive Oil; 0.0bags Salt and Pepper, to taste; 10.0cups Cooked red lentil pasta; 5.0cups Radicchio, shredded or torn; 5.0cups Red butter lettuce; 2.5cups English Cucumber, sliced thin; 2.5cups Yellow Bell Peppers, julienned; 0.67cup Lemon simple syrup; 10.0cups Prepared roasted shredded Brussels sprouts; 10.0oz Farmers cheese, crumbled; 0.67cup Hemp seeds; 1.25cups Pancetta, diced and cooked; 20.0oz Hellmann's® Lemon Za'atar Dressing

Red Lentil Pasta Bowl with Lemony Roasted Brussels Sprouts – - Recipe

Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.

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Prepare the Candied Lemon Peel

Meyer lemons 6.0 each
Salt 1.0 tsp
Cold water, divided 3.5 cups
Sugar 2.0 cups
1 inch piece ginger root, finely grated 1.0 each

Prepare the Brussel Sprouts

Brussel sprouts, shredded 2.5 lbs
Extra Virgin Olive Oil 0.5 cup
Salt and Pepper, to taste

Prepare the Salad

Cooked red lentil pasta 10.0 cups
Radicchio, shredded or torn 5.0 cups
Red butter lettuce 5.0 cups
English Cucumber, sliced thin 2.5 cups
Yellow Bell Peppers, julienned 2.5 cups
Lemon simple syrup 0.67 cup
Prepared roasted shredded Brussels sprouts 10.0 cups
Farmers cheese, crumbled 10.0 oz
Hemp seeds 0.67 cup
Pancetta, diced and cooked 1.25 cups
Hellmann's® Lemon Za'atar Dressing 20.0 oz
Hellmann's® Lemon Za'atar Dressing
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Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.

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Preparation

Prepare the Candied Lemon Peel
- Peel lemons into long strips.
- Combine peels with salt and 1.5 cups water in a pot. Bring to a boil, reduce heat, simmer 10 minutes, drain. Set aside peels.
- Add remaining 2 cups cold water and 2 cups sugar to saucepan. Bring to a simmer. When sugar dissolves, add lemon peels and ginger. Simmer 45-60 minutes.
- Remove peels and cool on a Silpat lined sheet pan. Cut into thin strips. Reserve lemon simple syrup.
Prepare the Brussel Sprouts
- Toss shaved Brussels sprouts with oil and season with salt and pepper. Place on a parchment lined sheet pan and roast at 450F until beginning to char, about 8-10 minutes. Set aside.
Prepare the Salad
- For each portion toss 1 cup cooked pasta, ½ cup radicchio, ½ cup butter lettuce, ¼ cup cucumber and ¼ cup roasted yellow peppers with 1 Tbsp. lemon simple syrup and 2 oz. Hellmann’s Lemon Za’atar Dressing. Place in a bowl.
- Top with 1 cup roasted Brussels sprouts. Crumble 1 oz. farmers cheese over top and sprinkle with 1 Tbsp hemp seeds and 2 Tbsp pancetta . Finish with 3-4 thinly sliced pieces candied lemon peel. Drizzle with additional dressing if desired.