Lentil-Almond Stirfry with Walnut-Mint Sauce
2 cups cooked puy lentils1 sweet potato cut into 1/2" pieces2 shallots, sliceda dozen or so brussels sprouts, quarteredseveral dates, chopped1/4 cup sliced almonds, toastedolive oilFor 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: