Lentil and Almond Stir-fry

|Try using marble-sized purple potatoes or new potatoes just avoid big starchy ones|new potatoes brussels sprouts|8 very small new potatoes cut in half200g cooked brown or black lentils12 brussels sprouts trimmed and quartered2 tablespoon sliced almonds toasted2 tablespoon plain greek yoghurt thinned out with a bit of water plus a pinch of salt2 dates pitted and chopped6 tablespoon fresh mint leaves1 serrano chilli pepper de-veined and seeded half2 tablespoon olive oilsugar honey or agave nectar for sweetening1 tablespoon lemon juice|First make the sauce. Combine all the sauce ingredients then blend in a food processor. Pulse enough for the mint to break down a bit.Fry the potatoes in olive oil with a pinch of salt over a medium heat. Cover the pan and cook for 5 minutes or until softened but not mushy. Remove the lid toss turn the heat to medium-high and cook until the potatoes look a bit golden stirring occasionally. Stir in the lentils and cook until heated through remove from the pan and set aside.In the same pan heat another splash of olive oil over a medium heat. Add the sprouts in a single layer sprinkle with salt cover and cook for a few minutes until tender. The bottoms of the sprouts should be slightly brown. Uncover turn up the heat and cook until the flat sides are deep brown and caramelised.Return the lentils and potatoes to the pan and add most of the almonds. Turn out on to a platter and drizzle with yoghurt and mint sauce. Top with almonds and dates.|20.00 minutes|3|https://www.theguardian.com/lifeandstyle/2014/jan/11/the-10-best-lentil-recipes