Tonight we had my agave baked lentils with mashed sweet potatoes and Golden Crusted Brussels sprouts. You'll find the recipe for the lentils in my post from Nov. This time I used the same basic recipe, only I omitted the garlic, simply because I forgot. I also sauteed the vegetables before adding them to the baking dish. And lastly I used basic green lentils instead of the Puy lentils I like, because I have less than 1/2 cup of Puy's on hand. The flavor was just as delicious as last time, however the lentils didn't hold up as well, and some were a bit mushy.
Instead of baking the potatoes, this time I boiled them. When they were finished I added in a small amount of lactose free milk, a few spoonfuls of brown sugar, and a good bit of cinnamon. They were very good.
We also had Golden Crusted Brussels sprouts. I first saw the recipe in my book Super Natural Cooking, and then also came across it on Heidi's blog. My photo of the sprouts doesn't look quite as good as hers (in addition to being a cook, she's also a professional photographer), but I assure you they are outstanding brussels sprouts.
As it turns out, we weren't the only family eating agave baked lentils tonight......hop on over to Chez Mama, and check out what the Dalai Mama's family had for their Sunday dinner......I
2 months ago