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.
The Potato Croutons: Use Yukon Gold, or substitute with russet, Carola, Red Bliss, Katadhin, or Inca Gold potatoes instead.
Peel the potatoes with a vegetable peeler.
Potatoes: Place the chopped potatoes in a bowl of water as you chop the remaining potatoes. This removes excess starch and gets them crispier. Dry them with a kitchen or paper towel.
The Brussels Sprouts: Trim the ends and remove any tough outer layers. Shave in a food processor using the S blade (slicer) set at about 4mm. Or use a sharp Chef's knife to thinly slice.
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.
Combine: Transfer the Brussels, lentils, pecans, parsley, and dressing to a large bowl. Mix until fully incorporated. Add the potato croutons and gently mix.