Per serving: 373 calories; 10.7g carbohydrates; 11.8g protein; 27.4g fat; 12.2g fibre

1. Preheat oven to 220C/200C fan-forced.
2. Line 2 large baking trays with baking paper.
3. Place sprouts and eschalot on 1 prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper.
4. Place mushrooms on remaining prepared tray, stem-side up. Drizzle with 1 tablespoon remaining oil. Sprinkle butter on mushrooms. Top with thyme and season with salt and pepper.
5. Roast vegetables for 25 minutes or until sprouts are golden and crisp and mushrooms are tender and a buttery sauce has formed inside mushrooms.
6. Meanwhile, cook lentils following packet directions. Drain.
7. Heat remaining oil in a large frying pan. Add pecans. Cook, stirring, for 2 minutes or until toasted. Add radicchio and garlic. Cook, tossing occasionally, for 3 to 4 minutes or until radicchio just starts to wilt. Add lentils, sprouts and eschalot. Drizzle with vinegar. Season with salt and pepper. Toss to combine. Stir in parsley.
8. Spoon lentil mixture onto plates. Top with a mushroom, keeping butter sauce inside. Serve sprinkled with extra parsley.