February 7, 2010

Again with some food, because I actually made something more interesting than vegetable medley last week: vegetable medley with SAUCE. Inspired both by Heidi's always enticing recipes and a friend's current struggle with GERD (don't ask, it's as awful as it sounds and prohibits the use of spice and tomatoes, amongst other things. But on the plus side it always makes me think of Steve Martin saying "Gern Blanston," which never gets old.) I made this lentil-almond stir-fry last week and am posting it primarily because of the adapted mint sauce I made by accident. As with a lot of Heidi's recipes this one is immensely adaptable but I like what I came up with so here it is.

Lentil-Almond Stirfry with Walnut-Mint Sauce
thanks Heidi
2 cups cooked puy lentils
1 sweet potato cut into 1/2" pieces
2 shallots, sliced
a dozen or so brussels sprouts, quartered
several dates, chopped
1/4 cup sliced almonds, toasted
olive oil

For mint sauce:

~1/4 - 1/3 cup fresh mint
1 jalapeno, deveined and deseeded
1 Tbl lemon juice
2-3 Tbl olive oil
pinch of salt
1-2 Tbl honey
1/3 cup walnuts
Pulse all the mint sauce ingredients in food processor until the mint is broken down but not entirely pulverized. Adjust honey to tone down the spice level to your liking.

Add a splash of olive oil to skillet and cook the potatoes and shallots, covered on medium heat, for about five minutes. After the potatoes are cooked through but not mushy, take of the lid and raise the heat. Cook and stir potatoes until they are browned.

Add lentils and cook until everything is heated through. Remove from pan and set aside.

Add a little more olive oil to the skillet and cook the brussels sprouts with a hit of salt until they are cooked through and browned.

Add the lentils, potatoes, shallots and almonds to the pan and stir until everything is warm and incorporated.

Serve topped with chopped dates and mint sauce.

I couldn't take a better picture than Heidi so here are the Hidden Cameras instead:


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