Ingredients
Mint sauce (optional)
1 cup fresh mint leaves
1/2 serrano chile pepper, de-veined and seeded
2 tablespoons olive oil
pinch of salt
a touch of sugar, or honey, or agave nectar
1 tablespoon lemon juice
extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
1/4 cup sliced almonds, toasted
1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt
2 dates, pitted and chopped
Description
A Good Cold-weather Stir-fry Recipe. Tiny Potatoes, Brussels Sprout Wedges, Toasted Almonds And Lentils Are Served With A Drizzle Of Mint And A Bit Of Thinned-out, Salted Plain Yogurt, And A Sprinkling Of Chopped Dates.
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