Stewed yellow lentils, cardamom-braised chard, and gunpowder from Prune (page 196) by Gabrielle Hamilton

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Notes about this recipe

  • DKennedy on March 31, 2024

    The lentil component of this dish is very special and the star of this dish. I think I would make this again but on its own and perhaps top with a dollop of creme fraiche and a bit of lemon zest. Would make a nice soup course. I am not sure I would go through the effort for the braised chard which was unappealing looking when finished. Same for the gunpowder.

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