This dish works well as a side for roast vegetables and is best made with smaller young sprouts.
Enough for two to four as a side.
Gently simmer the lentils in stock until they are tender; about 30 minutes. Drain and set aside.
While the lentils are cooking finely chop the garlic and cut the sun dried tomatos into thin slices. Remove the bottoms of the sprouts and cut them half.
In a fry pan large enough to fit the sprouts in a single layer. Heat the pan to a medium heat and add a little olive. Place the sprouts in with the cut side down, then the chopped garlic and sun dried tomatoes on top. Cook the sprouts for two minutes, then add the white wine. Toss the sprouts until most of the liquid has evaporated.
Add the lentils, season with salt and drizzle a little olive oil on top. Cook for another minute until the lentils are lightly browned. Squeeze some lemon juice on top, to taste. Toss through the parsley.