French green lentils with a trio of mustards from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 61) by Joe Yonan

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Notes about this recipe

  • Hansyhobs on February 20, 2023

    I made this with wasabi mustard greens that I'd bought from Barnes Farmer's Market at the weekend. I didn't have a shallot and I crumbled a sharp cheddar on top, instead of feta. Absolutely delicious and one I'd absolutely make again. Creamy and nice warmth from the mustard, but still very comforting. I love puy lentils

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