Marinated Snap Peas with Herby Yogurt Lentils
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- Basil-Parsley Oil 3 tbsp
- chickpeas 1
- sugar snap peas 1 lb
- pure maple syrup 3 tbsp
- red pepper flakes for very mild heat ½ tsp
- dried oregano 1 tsp
- Kosher
- of flat-leaf parsley 1 handful
- medium lemon 1
- extra virgin olive oil 1 tbsp
- garlic cloves 5
- Dijon mustard 1.5-2 tsp
- Herby Yogurt Sauce 1.44 cup
- sauerkraut 4 forkful
- Flaky sea salt
The snap peas and chickpeas are supposed to be salty-sweet, but if you prefer less sweetness, use just 1 1/2 tbsp maple syrup. For heartier appetites, cook 1-1 1/2 cup grains of choice to go with this meal. Start the meal off by cooking your grains, referring to The Grains & Starches Handbook for ratios and cook times. Storage: Store the marinated chickpeas & snap peas, lentils, and Herby Yogurt Sauce separately in the fridge in airtight containers for about 4 days. Warm the lentils in a pan over medium heat or in the microwave until heated through, then assemble as listed in the last step. Nutrition boost: Top the plate with some hemp seeds and/or toasted pepitas, as well as some broccoli sprouts, microgreens, or lightly dressed salad greens. Shortcut: Skip sautéing the lentils. Instead, stir the following into the Cooked Lentils: 1 or 2 grated garlic cloves, the remaining basil-parsley oil-maple mixture, chopped herbs, and Dijon mustard to taste.
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1Gather: Cooked Lentils , Basil-Parsley Oil , chickpeas , sugar snap peas , pure maple syrup , red pepper flakes for very mild heat , dried oregano , Kosher salt and freshly cracked black pepper, of flat-leaf parsley , medium lemon , extra virgin olive oil , garlic cloves , Dijon mustard , Herby Yogurt Sauce , sauerkraut , Flaky sea salt .
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2Take the Cooked Lentils and Basil-Parsley Oil out of the fridge. If the Basil-Parsley Oil has solidified, add the jar to a bowl of hot water to bring it back to room temp.
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3Drain and rinse the chickpeas, then transfer to a dish towel. Pat dry very well to remove moisture. Chop the snap peas into bite-size pieces. Transfer the chickpeas and chopped snap peas to a large bowl.
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4In a small bowl, whisk together 3 tbsp of Basil-Parsley Oil, the maple syrup, red pepper flakes, oregano, 1 heaping teaspoon kosher salt, and black pepper to taste. Taste and adjust as needed; it should be salty-sweet. Spoon half of this mixture (3 tbsp) on the chickpeas & snap peas. Set aside the rest for step 4(c).
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5While the chickpeas & snap peas marinate, prepare your side salad (if you’re making one) and prepare the herby lentils. Chop the parsley, dill, or basil. Zest the lemon. Heat the olive oil in a large sauté pan over medium heat. Once warm, add the garlic. Cook for 2-3 minutes , until just starting to turn golden, stirring frequently. Add in the Cooked Lentils and stir to coat. Once the lentils are heated through, stir in 1 1/2 tsp of Dijon mustard, the remaining herby oil-maple mixture, chopped herbs, and lemon zest. Turn off the heat. Taste, adding more Dijon mustard or salt/pepper (remember the other components will have salt).
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6Assemble: Spoon the marinated chickpeas & snap peas on top of the warm lentils. Divide among bowls. Dollop each with some Herby Yogurt Sauce and a forkful of sauerkraut. As needed, season with a pinch of flaky sea salt and a squeeze of lemon juice or a spoonful of sauerkraut brine. Serve with your side salad, if you made one.