Warm dill lentils with cumin spinach and yoghurt from Salad Feasts: How to Assemble the Perfect Meal (page 99) by Jessica Elliott Dennison

  • ground cumin
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  • lemons
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  • EYB Comments

    Can substitute Puy lentils, bulgur wheat, spelt, or brown rice for green lentils; kale, chard, or cavolo nero for spinach; leeks or spring onions for onions; parsley or tarragon for dill; and feta cheese or ricotta cheese for yoghurt.

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

Accompaniments: Harissa + coriander butter roast chicken

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 Puy lentils, bulgur wheat, spelt, or brown rice for green lentils; kale, chard, or cavolo nero for spinach; leeks or spring onions for onions; parsley or tarragon for dill; and feta cheese or ricotta cheese for yoghurt.

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