August’s Foodie Friday recipe features several items from the 30 Foods in 30 Days Challenge list to get you ready for September. This meal is not only veggie-forward but the lentils also pack a protein punch! With August’s Lentil-Almond Stir Fry recipe, you’ll enjoy the perfect blend of sweet and savory with fresh mint, pomegranate seeds, and lots of other delicious ingredients. What’s not to love?
This recipe also includes additional items that are great for your health, such as Brussels sprouts and almonds. Like their cruciferous cousins broccoli and cauliflower, Brussels sprouts provide cancer-fighting antioxidants. Eating cruciferous vegetables has been linked to a lower risk of several cancers, including prostate cancer. Brussels sprouts are also high in vitamins C and K, along with fiber to help with digestive health.
Lentil-Almond Stir Fry
Prep time: 10-15 minutes
Cook time: 20-30 minutes
Serves: 2-3 people
Ingredients:
Mint sauce:
1 cup fresh mint leaves
¼ serrano chile pepper (remove seeds and veins)
2 tbsp olive oil
Pinch of salt
½ tbsp honey
1 tbsp lemon juice
Stir fry:
6-8 small new potatoes, cut into ½ inch pieces
2 tbsp olive oil
Pinch of salt
2 cups cooked brown or black lentils
12 Brussels sprouts, trimmed and cut into ¼ inch pieces
¼ cup sliced toasted almonds
2 tbsp pomegranate seeds
⅓ cup plain Greek yogurt (add a little bit of water to thin. Feel free to swap out for dairy-free Greek yogurt)
2 dates, pitted and chopped
Directions:
- In a food processor or blender, combine all ingredients for the mint sauce. Put the sauce into a bowl and set aside.
- Pour 1 tbsp olive oil into a large skillet. Over medium heat, add a pinch of salt and the cut potatoes.
- Cover the skillet and let the potatoes cook for approximately 5 minutes or until the potatoes are cooked through. Remove the cover, toss the potatoes, and stir-fry until golden. If necessary, turn the heat up to medium-high.
- Stir in the cooked lentils and cook for about 2 minutes, or until the potatoes and lentils are about the same temperature. Scoop onto a large plate and set aside.
- Using the same skillet, pour 1 tbsp of olive oil and heat to medium. Add the cut brussels sprouts in a single layer.
- Sprinkle with a pinch of salt, cover, and cook for about 3 minutes, or until browned slightly on the bottom. Taste one of the sprouts to see if it is tender. If not, cook until tender.
- Uncover, increase heat to high and cook until the Brussels sprouts are darker brown and caramelized.
- Turn heat to low. Add the sliced almonds, potatoes, and lentils to the skillet and mix with the Brussels sprouts. Toss until the dish is at an even temperature.
- Scoop the mixture onto a large serving plate or bowl. Add the pomegranate seeds and chopped dates.
- Drizzle with Greek yogurt mixture and mint sauce and serve.
Adapted from 101 Cookbooks’ Lentil-Almond Stir Fry recipe.