This recipe comes from Serious Eats
I can't remember how I came across it, perhaps I had a wrinkling eggplant I needed to cook, but this easily became a favorite. I love lentils for their versatility and nutritional benefits but honestly think they're a little bland most of the time. In this dish you throw in some red wine vinegar which gives them a nice kick and soaks into the carrots most deliciously. I'm also obsessed with Tahini, so that's a win for me. Some things I'd recommend for this recipe:
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