(Adapted from the Stone Soup blog)
Ingredients - Serves: 2
- Pre-made lentils from Trader Joes
- Frozen brussels sprouts (also from TJs)
- Cherry tomatoes
- Prosciutto
- White cooking wine
- Garlic
- Heat a little olive oil with some garlic in a frying pan and toss in some brussels sprouts (however many looks good to you). Once it begins to sizzle, pour in the cooking wine. I just put in a shallow puddle. Cover and keep it at medium heat until the brussels sprouts are bright green and/or easily pierced with a knife. (It won't be very long - 5 minutes-ish.)
- Meanwhile, slice some cherry tomatoes (however many looks good!), open the lentils and prep to dump in the pan, and pull apart your prosciutto strips. (I found that since the prosciutto easily sticks together that pulled apart, smaller strips made for more satisfying little bites.)
- When the sprouts are ready, stir in the lentils. Once warm, remove from heat and fold in the tomatoes and prosciutto.
- Eat and enjoy!!
So I am not a fan of Brussell Sprouts (which is lame because they have totally become trendy) whats another green vegetable I could use?
ReplyDeleteHmm, good question. That IS too bad, because you're right: they're super trendy right now.
DeleteMy first thought is broccoli because it's also mega good for you. If you tried that, once the wine get simmering, I'd cover them and cook a little longer than the sprouts - unless you want crunchy broccoli.
Something like snow peas or zucchini could be good too.
I was also thinking you could skip the simmering vegetables step and just add the tomatoes and avocados to the warm lentils. You could even throw a little sour cream on top and give it a more Mexican feel. I bet that would be delicious too. (Well, minus the prosciutto part in that case.)
Let me know what you try!!