The great thing about having Salem as a husband is the fact that he actually likes vegetables. I swoon at the fact that he also really likes Brussels sprouts. I always wondered if I was a bit of a weird kid for liking these sprouts as everyone seemed to always complain about them. “Oh, the dreaded Brussels sprouts!”
I stumbled upon the Lentil Almond Stir-Fry Recipe on the 101 Cookbooks blog the other day and was thrilled to find a new recipe in which to incorporate our beloved sprouts! Woohooo! I highly suggest you peruse the rest of the site as the recipes seem to be freaking amazing!
Given the fact that I had been cooking all evening, I didn’t make the recipe 100% and switched it up to suit my tastes/laziness. Ha!
So here’s a picture of my lunch today (the Brussels sprout and lentil dish with half a can of tuna).
Brussels sprout, lentil and potato toss-up with mint and almonds
-Olive oil, for cooking
-8 small potatoes (new or fingerling) o 2 regular potatoes, cut into smaller pieces
-16 Brussels sprouts, quartered
-1/2 leek, chopped
-2 cups of cooked lentils
-1 tspn Cumin
-Salt & pepper to taste
Topping – add in just before serving, to taste:
-1/2 cup fresh or 1 Tbspn dry mint
-1 Tbspn lemon juice
-toasted almonds, sliced
-yogurt (Greek or regular), water down with water or a mix of lemon juice and water if desired
Putting it together:
1- Parboil the potatoes in salted water. Heat up a large pan, add oil and potatoes to brown. **I may actually parboil bake the potatoes next time.**
2- While the potatoes are browning, steam the Brussels sprouts until “al dente”. Remove potatoes from the the pan, add more oil and toss in the sprouts. Stir in leeks when the sprouts start to caramelize.
3- Once the leeks and Brussels sprouts are cooked, stir in the lentils and add in the cumin, salt and pepper to taste. Throw the potatoes back in and toss.
I prefer to wait until it’s time to serve to add in these last few things as it keeps the “crispy” things crispy and the vegetables don’t get a change to get soggy from the lemon juice. Simply stir in your mint and lemon juice. Sprinkle almonds on top and drizzle with yogurt (which you can add in as-is, or water down with either water or more lemon juice).