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This recipe, adapted from Deborah Madison's brilliant book Vegetable Literacy, packs tons of flavor into something (lentils) that some people consider boring.
This recipe, adapted from Deborah Madison's brilliant book Vegetable Literacy, packs tons of flavor into something (lentils) that some people consider boring.—Vicky | Things I Made Today
tablespoon olive oil
yellow onion, finely chopped
tablespoon tomato paste
cup French green lentils
pinch of salt
cup walnuts, roughly chopped
cup greek yogurt
cup parsley, chopped
salt and pepper to taste
- In a medium sized pot, heat olive oil. Add onion and cook until fragrant. Stir in tomato paste. Add lentils and water, then bring to a boil, reduce heat, and simmer for 20 minutes while covered.
- Meanwhile, prepare the sauce. Using a mortar and pestle or a food processor, grind garlic with a pinch of salt into a paste. Add in walnuts and continue to mash until it’s a rough paste. Transfer to a bowl and add in yogurt and parsley.
- Once lentils are done cooking, drain remaining liquid. Mix lentils with yogurt sauce.
- In a large pan, heat a little olive oil and fry eggs. Top lentils with eggs, a little salt and pepper.
- This recipe was entered in the contest for Your Best Recipe with Walnuts