On Friday night I made a streamlined version of this lentil-chickpea salad from Smitten Kitchen. (Tangent: I started typing Smitten Chicken and had to fix it. When Marie was 2 she used to say "chicken" when she meant "kitchen." Can't you just imagine a starry-eyed chicken, dreaming of her true love?) Modifications: I did not toast or grind my own spices, I did not use any sage in my lentils, I swapped in preserved lemon paste for the chopped rind, and I steeped thin-sliced shallot in salt and lemon juice.
I also took about a cup of Greek yogurt and stirred in another spoonful of preserved lemon paste. I spread the mixture across a plate, for communal dipping, and sprinkled za'atar on top. We ate it with toasted pita, sliced yellow peppers, and steamed broccoli. Yummy, easy, frugal, and the leftovers vanished in a trice.
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