Sorry about the overcast photoshoot. I was hungry and in the mood for lentils. Smitten Kitchen had a great recipe for a Lentil and Chickpea salad but it seemed…complicated.
Now let me say all the steps are probably worth it. I’m lazy at heart. Yes, I know it doesn’t seem like it but if I’m cooking when I’m hungry the end better be in sight. So I didn’t toast and grind my own spices. I used precooked lentils. I didn’t have a preserved lemon (I’m sure I had a wrinkled lemon on my tree but it just wasn’t the same), Â and I totally spaced on the parsley. I wouldn’t forget that next time.
It was still tasty, but not as epic as it could have been. It was great for lunches and it was a nice change with the tahini. I did get bored of it near the end mind you, since I ate the whole batch myself. I ate a lot of it on greens to give it a nice veggie kick. I did leave out the feta but I can see how that would be an amazing addition. If you like or can eat cheese, go for it!