Sunday, May 8, 2011
Warm French Lentil and Brussels Sprout Salad
No I did not spend all weekend watching Twilight. Why would you ask? What an odd question. You must be a weirdo.
Definitely weirder than me who, um, just might have spent all weekend watching Twilight. I also might have had to join a local movie store because Netflix didn't ship the third movie in time. Hey, I said might. It doesn't mean it happened.
Still think I'm weird? Don't worry, I was just kidding a minute ago. I didn't spend all weekend watching Twilight. Really!
It was my cat. He's kinda creepy like that. See? Creepy cat.
I know what you must be thinking. I mean, watching Twilight all weekend? Eating Brussels sprouts in May? I may not be able to defend my recent movie selections, but it sure doesn't feel like May in Seattle right now and Brussels sprouts are hitting the spot.
This salad was inspired by Joy The Baker. It is simple, earthy, and delicious, without a lot of fuss. It's perfect for after you come home from the Farmer's Market drenched from an unexpected downpour. Or after you've spent all morning weeding in a cold, gloomy garden. Or, you know, after you spend all day catching up on your favorite romantic vampire flicks. If you're into that.
Serves 2 as an entree or 4 as a side
1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste
Preheat oven to 325 degrees.
Add your lentils and vegetable broth (or water) to a pot and bring to a boil. Boil for 3 minutes, then bring down to a simmer. Simmer until lentils are cooked and tender (about 30 - 45 minutes). Drain any extra liquid from the pot.
Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well. Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes. When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant.
Divide the Brussels sprouts evenly amongst your plates. Top with the lentils. Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top. Serve warm.