The Lentils: Add the lentils to a small saucepan with enough water to cover by about 2-inches high. Bring the water to a vigorous simmer before reducing the heat. Simmer for about 15 minutes, or until al dente. Do not overcook.
Lentils: Transfer them to a large rimmed nonstick baking sheet. Toss them in a drizzle of olive oil, garlic powder, and salt to taste. Cook on the top rack of the oven for about 10 minutes, or until crispy.
Brussels Sprouts: Toss the shaved Brussels in a drizzle of olive oil, garlic powder, and salt to taste. Transfer to a large rimmed nonstick baking sheet and cook for about 15 minutes, or until golden brown.
Vinaigrette: Add olive oil, red wine vinegar, Dijon, maple syrup, dried basil & oregano, and crushed red pepper to a small jar with lid. Press or grate the garlic into the jar. Cover and shake until combined. Add salt and pepper to taste.