Provençal green lentils with artichokes, mushrooms, and parsley aioli from The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna J. Sass and Jonelle Weaver

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute celery for fennel, button mushrooms for cremini mushrooms, and Niçoise olives for picholine olives. See recipe for variations.

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