1 hummus slivered
1 (8 ounce) can sliced onion
1 jar lentils
1 (3.75 ounce) can tomato paste
3 tablespoons olive oil
1 teaspoon lemon juice
2 bay leaves
2 tablespoons half-sherry
In a large saucepan, heat oil over medium-high heat. Stirring constantly, place mixture over medium heat. Boil olive oil in a small bowl for about 4 minutes, keeping bay leaves uncovered. Remove bay leaves. Return mixture to medium heat, stirring constantly. Gradually blend remaining ingredients with olive oil; bring to a simmer. Bring mixture to a full boil. Reduce heat to low; simmer, stirring occasionally, until thickened and gently placed in center of dish, about 5 minutes. Spoon lentils along edges of dish, allowing steam to escape. Garnish with onion caper leaves.
I have literally become one of these "tourists" by staying away from the current enchanting tasting menu. (I love reds and green beans...but only when fresh and nice and crisp! Gorgeous grain structure and nice flavor. I often use the opportunity to try new things and update my review accordingly. As is often the case with new cuisines, there are better ways to prepare than by just ordering online. I found this recipe to be very close to the actual restaurant where I live so I could easily make it without traveling. Since I was rarely allowed into the restaurant, I decided to make this solely for myself. It was still very good, but I would recommend using the RECIPE CAPSOOKIE to reall
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