August 23, 2016 – Vegan dinner

Tonight I made an adaptation of a NY Times recipe, Lentil and Carrot Salad with Middle Eastern Spices. My dish was not a salad but a lentil stew with carrots, cabbage, and broccoli.

Lentil stew with carrots, cabbage, and broccoli and Middle Eastern spices

Lentil stew with carrots, cabbage, and broccoli and Middle Eastern spices

The spices I used were cumin, coriander, and cardamom plus there were onions and garlic and a very hot chile. We ate it with Pugliese bread. It was yummy.

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