Lentil and Almond Stir-fry
Try using marble-sized purple potatoes, or new potatoes – just avoid big, starchy ones
- 8 very small new potatoes, cut in half
- 200g cooked brown or black lentils
- 12 brussels sprouts, trimmed and quartered
- 2 tablespoon sliced almonds, toasted
- 2 tablespoon plain greek yoghurt, thinned out with a bit of water, plus a pinch of salt
- 2 dates, pitted and chopped
- 6 tablespoon fresh mint leaves
- 1 serrano chilli pepper, de-veined and seeded half
- 2 tablespoon olive oil
- sugar, honey or agave nectar, for sweetening
- 1 tablespoon lemon juice
First, make the sauce. Combine all the sauce ingredients, then blend in a food processor. Pulse enough for the mint to break down a bit.
Fry the potatoes in olive oil with a pinch of salt over a medium heat. Cover the pan and cook for 5 minutes or until softened, but not mushy. Remove the lid, toss, turn the heat to medium-high and cook until the potatoes look a bit golden, stirring occasionally. Stir in the lentils, and cook until heated through, remove from the pan and set aside.
In the same pan, heat another splash of olive oil over a medium heat. Add the sprouts in a single layer, sprinkle with salt, cover, and cook for a few minutes until tender. The bottoms of the sprouts should be slightly brown. Uncover, turn up the heat, and cook until the flat sides are deep brown and caramelised.
Return the lentils and potatoes to the pan and add most of the almonds. Turn out on to a platter and drizzle with yoghurt and mint sauce. Top with almonds and dates.