Lentils and purple-sprouting broccoli with anchovies and parsley from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 102) by Diana Henry

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Notes about this recipe

  • LindyLouA on August 20, 2024

    Used dried chilli flakes instead of fresh, worked fine. Delicious as a side dish.

  • Hansyhobs on January 27, 2022

    Really tasty lentils, the anchovy is a great addition.

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