Last night’s #MindfulThanksgiving dinner hosted by The Juice Truck and me was so fun, we are already talking about throwing another one. Fortunately for us, our lovely chef Annabelle Choi has shared her amazing recipes so that you can spread the love and share this beautiful plant-based food with your families this long weekend. Brussel sprouts are a must on Thanksgiving…you should give this one a try.
1 tablespoon grapeseed oil 3 cloves garlic, minced
1 onion, diced
1 tsp cumin
1 tsp garham masala
1 tsp turmeric
1 cup green lentils
21/2-3 cups vegetable broth or water
1 bunch of thyme, rosemary, or marjoram
1lb brussel sprouts, washed, trimmed & halved.
organic virgin olive oil to dress
salt and pepper for taste
1 bunch of hearty greens: chard, kale, collards, washed and chopped
1 lemon zest and juice
In a medium pot, sautee onions in grapeseed oil till translucent, then add minced garlic. Cook on medium heat, just until you start to smell the garlic, then add all your spices and stir to coat everything. Stir in lentils, then slowly add your liquid. Leave this on medium heat for a good 20-30 minutes, or just until your lentils are just tender. Keep checking up on it and give it a stir now and again so it doesn’t stick, and top it off with a bit more liquid if needed.
While your lentils are cooking, place brussel sprouts on a sheet tray with lined with baking parchment, dress with olive oil and season with salt and pepper. Roast in 380F oven for about 20-30 min, until they are tender and crispy. Set aside until lentils are done.
If you add too much liquid to your lentils and have extra by the time you are done cooking your lentils, don’t worry! Add your greens and braise them in with the extra liquid, or add a bit more stock/water. After your greens have just about wilted, take off heat and add lemon and zest. Toss ingredients and plate your lentils and greens down first, then top with your roasted brussel sprouts!