Hellllo weekend! I hope you’ve all had a lovely week. I’m sure you’re ready for another summer weekend. Well, before you turn of your computer for the weekend, I have a lovely recipe for you today from one of my dear friends, Hetty McKinnon, who writes the gorgeous blog, Arthur Street Kitchen. I met Hetty a few years ago when she moved from Australia to Brooklyn and I am so delighted we met because I honestly adore her. She’s authentic and a ball of fun. Her energy is contagious and I really enjoy spending time with her. She’s a busy mother and wife and now a published cookbook author, so without further ado, I bring you a recipe from Hetty’s new stunning cookbook, Neighborhood.
This recipe is insanely good. I rarely make lentils but I’m inspired to make more lentils after eating this salad. They’re so easy to digest and soft n’ tender. Why wasn’t I making more lentils throughout the last few years? I LOVE roasted Brussels sprouts so when I saw this recipe in Hetty’s cookbook, I couldn’t resist making it. Lentils, quinoa, Brussels sprouts, fresh parsley, fresh mint and a handful of other fresh ingredients make this recipe a winner for lunch or dinner anytime of the year. I’ll totally be making this recipe over and over again for myself for a weeknight dinner and also for entertaining when I have company over for dinner. It looks stunning when served and it’s super easy to make in under 30 minutes. I know you’re going to love it.
Hetty’s recipe calls for green lentils but I didn’t have any on hand so I used orange lentils instead, which brightened up the dish. I also had so much fresh basil on hand from my garden that I used some fresh basil in place of the fresh cilantro and it tasted delicious. I love playing around with different herbs and I LOVE how Hetty used both mint and cilantro here…using two different fresh herbs is such a great way to add incredible flavor to your meals without using added sugar or other inflammatory ingredients. I’m giving this pilaf a 10 because it was out of this world. Really, really good and the hazelnuts were the perfect crunch tossed in, Hetty!
I absolutely LOVE your cookbook and can’t wait to make more of your stunning salads this summer.
If you make this recipe, come show me and post a picture to your social media account and tag me so I can take a look! I love seeing your creations on facebook, pinterest, instagram, twitter and google plus.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 1/4 lb. Brussels sprouts trimmed and halved
- 1-2 Tbsp. extra-virgin olive oil
- 2 Tbsp. honey or maple syrup
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1/2 cup hazelnuts roasted and roughly chopped
- Sea salt and black pepper
Quinoa and Lentil Pilaf
- 1 cup green lentils rinsed (I used orange lentils)
- 2 Tbsp. extra-virgin olive oil
- 1 onion finely diced
- 1 clove garlic finely chopped
- 2 tsp. cumin ground
- 2 tsp. coriander ground
- 1/2 tsp. cinnamon ground
- 1/2 tsp. turmeric ground
- 2 cups red or white quinoa rinsed
- 2 cups vegetable stock
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts on a large baking tray, drizzle over the olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden. Remove from the oven and immediately drizzle over the honey.
- For the quinoa and lentil pilaf, add the lentils to a large saucepan of boiling water with a big pinch of salt. Simmer over medium heat for 20-25 minutes until soft. Drain. Heat the olive oil in a large saucepan over medium heat, add the onion and garlic, and saute until soft. Add the spices and cook for about 30 seconds, until fragrant, then add the quinoa and stir to coat the grains in the spices. Pour over the vegetable stock, cover with a lid, and cook for 20 minutes, or until the stock has been absorbed and the quinoa is translucent. remove from the heat and leave the pilaf to sit for 5 minutes to enable the grains to fluff up. Stir in the lentils using a fork.
- To serve, pile the pilaf onto a large platter, top with the honey-roasted Brussels sprouts and scatter over the herbs and hazelnuts.