Lentil Almond Stir-Fry Recipe

111 faves | 4 recommends
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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
1481
FAT
62%
CHOL
1%
SOD
14%

Comments

Thanks for the tip!! Yum!!
Hillary Mickell   •  24 Dec   •  Report
Deglaze the pan after cooking the Brussels sprouts for more flavor and sauce.
Amanda Campodonico   •  24 Dec   •  Report
For my veggie friends and for my vegan friends, no yogurt. Xx
33018b513d79   •  4 Apr   •  Report
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Ingredients for 3 servings

1 cup fresh mint leaves

1/2 x serrano Chile Pepper, de-veined and seeded

2 tbsp Olive Oil

1 pinch Salt

a touch x sugar, or honey, or agave nectar

1 tbsp Lemon Juice

extra-virgin olive oil

6-8 very small new potatoes, cut into 1/2 pieces

2 cup cooked brown or black lentils

12 x 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 x dates, pitted and chopped

Mint Sauce optional

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