(These are not assel sprouts nor chopped liver lentils, of course!)
Brussel Sprouts and Lentils are two things I hated hated before becoming vegan. My mom would rarely cook brussels herself, but she would often get them already cooked and prepared at the store, drenched in vinegar and still crunchy.
And lentils are one of my favorite things in the world, but you can really ruin a good lentil by overcooking it to death, leaving out herbs and spices to allow the lentils' bitter, chopped-livah qualities to overtake.
((shudder))
Tonight's meal included two of my favorite ways to eat these foods: Indian-style lentils and melty-roasted, crunchy brussel sprouts. Though I've made variations on these types of dishes numerous times, these are both 'nomicon recipes (Tamarind Lentils and Cornmeal-Masala Roasted Brussel Sprouts). Made from Pardina Lentils and "Troutdale Sprouts" from the farmers market -- hooray! I served these with parathas! From the Food Fight! freezer case! See above!
I love tamarind so I was excited to see it used this way, but I think my lentils would have turned out better had I soaked the tamarind in water or broth the way I usually do: the tamarind wouldn't really melt in the short time it had with the lentils, so some bites were full of tamarind which is like a nice, surprising and lemony KA-POW!!! in the mouth. But these lentils were smoky and sophisticated and dry (in that good way) and not at all mushy.
Second time on this brussel sprouts recipe, and I'm even more in love! I've got lots of sprouts for leftovers tomorrow!
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