French lentils with beets, sour cherries, Urfa, and almonds from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 118) by Eden Grinshpan

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Notes about this recipe

  • ellwell on August 15, 2023

    This was a good side, and a decent way to use up beets. I roasted my beets per the directions, and the sauce burned before the beets were done. There was no “saucy” liquid to swirl them in. If I did it again, I would use a tiny pan and make sure the sauce came up the edges of the pan. I also added more salt at the end, which it needed. Probably not a repeat for me, there are other better beet recipes.

  • michalow on May 20, 2021

    This is delicious! I used plain roasted beets because I had some on hand, but look forward to trying this with the vinegar-and-honey-roasted beets, too. I used fewer lentils, added some thinly sliced celery for crunch and bulk, and reduced the honey in the dressing. I ate this salad on its own as a full meal and it was completely satisfying.

  • rachelleg88 on January 02, 2021

    Cannot for the life of me find Urfa where I am, but was sooo delicious even with out! Will be moved into the rotation!

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