Lemony Lentil & Roasted Brussels Sprout Salad with Toasted Almonds

Rinse lentils thoroughly. In a medium saucepan, combine lentils and water. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until just tender, about 18 minutes.

While lentils cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add Brussels sprouts and sauté until golden and just tender, about 8 minutes. Season with 1/4 tsp salt and a pinch of black pepper.

In a small dry skillet, toast slivered almonds over medium heat, stirring often, until golden and fragrant, about 3 minutes. Set aside.

In a small bowl, whisk together lemon juice, lemon zest, garlic, Dijon mustard, maple syrup, remaining olive oil, 1/2 tsp salt, and remaining black pepper to make the dressing.

Drain cooked lentils and transfer to a large bowl. Add sautéed Brussels sprouts and pour over the lemon dressing. Toss gently to combine. Top with toasted almonds and fresh parsley. Serve warm or at room temperature.