Black lentils with crispy garlic and labne from Nothing Fancy: Unfussy Food for Having People Over (page 167) by Alison Roman

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

Accompaniments: Little gems with garlicky lemon and pistachio; Just-cooked cabbage with butter, anchovy, and lemon; Long-roasted eggplant with garlic, labne, and tiny chile croutons; Low and slow rib roast with rosemary and anchovy

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

  • AllieTaylor on May 04, 2023

    This was great! I had a half packet of black lentils kicking around but decided to use all new (didn’t want half to be cooked and half not!). Made enough for about 8 servings; ate it over a week. Just as good day 7 as day 1, well, almost!

  • rittingerv on March 09, 2023

    This was fantastic. Used leftover lentils, added a little lemon pepper, served with warm pita bread.

  • Skamper on January 30, 2021

    My shallots didn't crisp but this was very tasty. Half batch was more than enough for two. Used cilantro.

  • khopkins1012 on July 29, 2020

    I made this with a full fat, Greek yogurt but forgot to garnish with cilantro/parsley. It had a delicate flavor that I enjoyed. A half recipe served 4 as a side dish.

  • meggan on November 08, 2019

    Pretty yummy but my lentils were old and needed to cook forever. Labneh should be everyone's BFF.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.