This is another recipe from “Kitchen Matters,” by Pamela Salzman. This dish is super creamy and filling. Brussels sprouts are a great source of vitamin C, lentils are full of protein and fiber, and the cashew drizzle adds healthy fats, and lots flavor! For the most part, this recipe is quick and easy to prepare. In my experience though, it has taken a bit more than an hour for the lentils to fully absorb the broth. In the future, I would remove the cover after about 40 minutes and continue cooking uncovered to speed up absorption. I have also found that the sauce recipe makes much more than needed–but it’s
a delicious sauce that can be used on other things (I ended up drizzling it on some butternut squash the next night). Don’t forget that the cashews must be soaked for 4-6 hours ahead of time. Enjoy!
- 2 tbsp. olive oil
- 1 medium or small onion
- 1 garlic glove
- 1 cup dried lentils, rinsed
- 6 tbsp. dry white whine
- 2 ½ cups vegetable stock
- ½ tsp salt
- ground black pepper
- ¾ lb. Brussels sprouts
- 6 tbsp. water
- ¼ cup raw cashews soaked for 4-6 hours
- 1 tbsp. Dijon mustard
- 1 garlic glove
- 1 tsp white wine vinegar
- ¼ tsp salt
- Dice onion and mince garlic.
- Add 1 tbsp olive oil, onion and garlic to a medium-size saucepan and sauté over medium heat until onions become translucent.
- Add lentils and wine to saucepan and simmer until wine is absorbed.
- Add vegetable stock and turn heat to high. When it starts to boil, reduce heat to simmer.
- Cover and cook on medium-low heat for 35-50 minutes (or until broth is absorbed).
While lentils are cooking:
- Prepare sauce: Combine water, cashews, mustard, garlic, vinegar, and salt in a blender and blend until completely smooth.
- Prepare Brussels sprouts by trimming, halving and cutting into thin slices.
- Heat 1 tbsp of olive oil in a large frying pan over medium heat. Sauté Brussels sprouts with ½ tsp salt for 3-4 minutes. Add pepper to taste.
- Mix Brussels sprouts into cooked lentils.
- Dish out and drizzle with sauce.