The potatoes and brussel sprouts are the key to this fantastic dish. We used homegrown purple, cranberry red, and yukon gold potatoes, but one can use any smaller and more flavorful potatoes you can find. A nuttier black lentil will also be best for this dish because they hold their shape and do not get mushy over time. Brussel sprouts are not everyone's favorite vegetable, but we haven't had anyone turn these away yet!
1 cup fresh mint leaves
1/2 serrano chile pepper - deveined and seeded
2 Tbls olive oil
1 tsp salt
1 tsp honey or agave nectar
1 Tbsp lemon juice
6-8 small potatoes, cut into 1 to 1/2 inch cubes (do not peel)
2 cups cooked black or brown lentils
12 brussel sprouts, halved or quartered
1/4 cup almonds (sliced or whole crushed) - toasted
1/3 cup plain yogurt
2 dates pitted and chopped (optional)
Start by making the mint sauce. Combine mint leaves, serrano, olive oil, salt, sugar and lemon juice in a food processor. Pulse until the chilis are finely chopped.
Cook potatoes on a skillet with a bit of olive oil and salt. Make sure they cook all the way through but do not make them mushy. Add water and cover the skillet if needed to speed up the cooking process, then brown with the skillet lid off for the last few minutes. While your potatoes are cooking, add almonds to a dry skillet pan and brown until toasted. Set aside.
Add pre-cooked lentils to the potatoes and add the mint sauce, stirring until well-coated. Turn out onto a platter and use the same skillet to cook your brussel sprouts. Add another generous amount of olive oil to the pan and make sure the stove top is on medium to high heat. Add sprouts and crunchy sea salt to taste. Cook until the flat sides are a deep brown color and they carmelize on the edges. Add the lentil dish and top with toasted almonds, yogurt and dates.
This recipe was inspired by Heidi Swanson and her blog 101cookbooks.com