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Place the lentils in a saucepan and cover with water. Bring to the boil and then turn to a simmer on medium heat. Cook for 15-20 minutes, until tender. Drain and season with salt and drizzle olive oil.
In a large bowl, toss the sprouts with olive oil, garlic powder and salt to evenly coat.
Preheat air fryer or oven to 190°C. Place the sprouts in the basket and roast for 10-15 minutes, shaking the basket halfway through, until edges are crispy and caramelised.
Whisk the dressing ingredients together.
Combine the cooked sprouts with the lentils and toss through the dressing.
Arrange on a platter and garnish with hazelnuts and mint.