Creamy, Lentil, and Vegan!
with tamarind chutney and za'atar
In a skillet with grapeseed or olive oil:
1 cup previously cooked lentils
2 med. sized carrots, chopped into disks
5-6 large radishes, grated
1/2 onion or 2 tsp onion powder
1-2 lare garlic cloves, chopped
1/2 tsp fresh ginger, chopped
1/4 tsp nutritional yeast
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp curry paste
1-2 tbsp tahini
1-2 tbsp almond (or rice) milk
juice of one lemon wedge
garnish with Za'atar and (tamarind) chutney!
with tamarind chutney and za'atar
In a skillet with grapeseed or olive oil:
1 cup previously cooked lentils
2 med. sized carrots, chopped into disks
5-6 large radishes, grated
1/2 onion or 2 tsp onion powder
1-2 lare garlic cloves, chopped
1/2 tsp fresh ginger, chopped
1/4 tsp nutritional yeast
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp curry paste
1-2 tbsp tahini
1-2 tbsp almond (or rice) milk
juice of one lemon wedge
garnish with Za'atar and (tamarind) chutney!
Zatoun Za'atar Ingredients: Traditional Palestinian recipe made in Jenin
- Ground Dried Thyme
- Roasted Sesame Seeds
- Sumac
- Sea Salt
