Crispy sprouty leeky lentils
Ingredients4 cups (1 litre) grapeseed or rice bran oil, for deep-frying 400 g (14 oz) brussels sprouts, trimmed and quartered if larger, or halved if small400 g (14 oz) finned lentils, drained and rinsed1 leek, pale part only, cut into very fine discs (about 2 mm/⅒ inch) coriander (cilantro) and/or Vietnamese mint sprigs (optional), to …



