I guess I’m getting sick of talking about fall, but I’m definitely not sick of experiencing it. Wallace Stevens wrote about autumn, so doesn’t that give us some authorization to dwell on the seasons?
The mobile and the immobile flickering
In the area between is and was are leaves,
Leaves burnished in autumnal burnished trees
And leaves in whirlings in the gutters, whirlings
Around and away, resembling the presence of thought,
Resembling the presences of thoughts, as if,
Lentils & Sprouts for a Fiberful Fall Weeknight (did it)
1 cup dry lentils
1 Tablespoon olive oil
¼ cup white onion, diced
1 garlic clove, minced
1 lb. Brussels sprouts
4-6 cups fresh spinach
1 cup vegetable broth
¼ cup walnuts, toasted and chopped
½ lemon for squeezing
¼ cup (or how much doesn’t affect your guilt meter) parmesan cheese, freshly grated
Salt & Freshly Cracked Pepper
Fancy olive oil for garnish
1. Cook lentils according to package directions. I cooked 1 cup of lentils in 3 cups of salted water for about 20 minutes, lid tilted. For softer lentils, 25 minutes should do it. I like mine to have some bite.
2. Toast and chop walnuts. Put walnuts in skillet (no oil or anything) on extra high heat, flipping frequently. The moment you smell something nutty, turn them out onto a cutting board. If you leave em in the pan, they’ll burn on spots. Let cool. Chop to desired fineness.
2. Prepare Brussels sprouts by chopping off the root, halving each sprout, and removing outermost leaves (discard icky leaves).
3. Heat oil in large skillet on medium heat. Sweat onions for about 3-4 minutes, then add garlic. Cook 1-2 more minutes, until garlic is fragrant.
4. Add Brussels sprouts flat (cut) side down. This will make them all brown on that side, which is nice. When they seem pretty seared, stir them around. Add broth and bring to simmer, stirring and/or flipping sprouts. This whole process should take 8-10 minutes.
5. Add spinach and stir around until wilty.
Assembly: Put a mountainous layer of lentils in the bottom of a bowl (use a slotted spoon so you don’t bring too much juice with you). Top with Brussels sprout mixture. Add cheese and walnuts. Spritz with lemon (be generous — there are a lot of earthy flavors to counteract here). Drizzle with olive oil, if using. Finish with salt and pepper. Enjoy!