SERVES 4 · GF, DF, VEGAN
When I was a vegetarian, I lived on lentils, which are a rich source of protein, fiber, and iron. Turns out, lentils also have the second-highest antioxidant capacity among legumes and are anti-inflammatory as well. The combination here of savory, nutty lentils laced with leafy Brussels sprouts is so satisfying and this drizzle, this drizzle! I could eat it with a spoon, there’s so much flavor in this creamy dressing. The secret to this recipe? Raw cashews. Soaked and blended with a little liquid, they become über-creamy, like heavy cream. A high-powered blender, such as a Vitamix, does the best job of making this sauce perfectly smooth, but a food processor is absolutely acceptable. If you are using precooked lentils, taste them for seasoning and proceed with the recipe from step 4.
3 tablespoons unrefined extra-virgin olive oil
1 large onion, diced
1 garlic clove, finely chopped
1 cup dried black or French lentils, rinsed
6 tablespoons dry white wine
2½ cups vegetable stock (for homemade, see here)
¾ teaspoon sea salt
A few grinds of freshly ground black pepper
¾ pound Brussels sprouts, trimmed, halved, and thinly sliced
¼ cup raw unsalted cashews, soaked for 4 to 6 hours in water and drained, or ¼ cup raw cashew butter
1 tablespoon Dijon mustard
1 medium-size garlic clove
1 teaspoon white wine vinegar
¼ teaspoon sea salt
Freshly ground black pepper
1. In a medium-size to large saucepan, heat 1 tablespoon of the oil over medium heat. Stir in the onion and garlic and sauté until tender and translucent.
2. Add the lentils and wine and simmer until the wine has been absorbed.
3. Pour in the stock. Bring to a boil over high heat, lower the heat to a simmer, cover, and cook until the lentils are tender, 30 to 55 minutes, depending on the type of lentils and the brand. If the lentils seem too liquidy, simmer for a little longer uncovered. Taste the lentils and season with ¼ teaspoon of the salt and pepper as needed.
4. While the lentils are cooking, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the Brussels sprouts, season with the remaining ½ teaspoon of salt and pepper to taste and sauté until just tender, 3 or 4 minutes.
5. Prepare the cashew sauce: Place 6 tablespoons of water and all the ingredients, including pepper to taste, in a blender or food processor and process until completely smooth.
6. Stir the Brussels sprouts into the lentils and drizzle with the Dijon-cashew sauce. Serve as is or toss to combine.
TIP: There are many different types of lentils, but I find French lentils hold their shape the best. There seems to be a wide variety of lentil cooking times. Whole Foods’ 365 brand takes about 30 minutes, but I have used some imported varieties that take up to 50 minutes.