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Archive for March 4th, 2009

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Inspired by 101 Cookbooks’ Lentil Almond Stir Fry, I actually modified this enough to need to change the title. I roasted my veggies instead of stir-frying them, I used soy yogurt in place of Greek yogurt, and forgot to buy dates, so I just sprinkled on raisins instead. This dish is wonderful, very filling, healthy. Enjoy!

Roasted vegetable lentil casserole

Mint sauce:

1 cup fresh mint leaves

1/2 chile pepper, de-veined and seeded

2 tablespoons olive oil

pinch of salt

a touch of honey or sugar

1 tablespoon lemon juice

 

Extra virgin olive oil

6-8 very small potatoes, cut into halves or quarters

2 cups cooked brown lentils

12 (or more, to your liking) brussel sprouts, trimmed and quartered

1/4 cup sliced almonds, toasted

 

1/3 cup plain soy yogurt, thinned out with a bit of water, and pinch of salt added

handful of raisins

Make the mint sauce: Combine the mint leaves, chile pepper, olive oil, salt, sugar, and lemon juice in a food processor. Pulse a few times, to break down the mint. Taste and adjust seasoning according to your taste.

In a large bowl, toss the potatoes and brussel sprouts with oil, salt and pepper. Roast in preheated 400 degree F oven for 20-30 minutes, stirring once or twice, until lightly browned.

Mix together in a large bowl the potatoes, brussel sprouts, lentils and almonds. Add the mint sauce and toss to combine. Turn out onto a large platter and drizzle with the yogurt. Top with raisins. Makes 2-3 servings.

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