Middle Eastern lentils with spinach and dukkah from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 200) by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    Can substitute green or black lentils for brown lentils, a bouquet garni for bay leaves, and Aleppo pepper for ground cayenne pepper. The recipe suggests using this book's recipes for Drained yogurt, and Dukkah.

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