This is my first time trying this NY Times recipe, though, and it was good. I did burn the scallions a bit, so I think with my leftovers I'm going to Cook up some more onions and caramelize them. That's how I made it with a different recipe before, and I kind of preferred it. I found that the lentils just burned way. I mean, the scallions just burned way too easily, even following the timing instructions of the recipe
Deborah Pardes
@DBPardes · 0:50
And it's just delicious. I use the Otolangi recipe. Yosa Motelangi, who is this brilliant Middle East chef who is on master class, and also I have booked somewhere, and I love it. It's making me think I need to make it today. Maybe I'll make it today. Thank you
Bowie Rowan
@bowie · 1:43
I was most intrigued by the NY Times one because they mix in Greens to this recipe, which I've never done, and I had a bunch of Greens left that I needed to use, so it was really good for that and did work out. And I think I might use Greens again, but only if I have them around
Swell Team
@Swell · 0:15
Tim Ereneta
@Tim · 1:08
Yes, I've made this dish. In fact, the first time I moved out of the house many years ago, right out of College. It was one of the first dishes I started making because as you say, it's delicious. It's cheap. It's filling. And I was eating vegetarian for the first time, and it was a great addition to our lineup. Haven't made it in a while. In fact, since our household
Deborah Pardes
@DBPardes · 0:17
Hey, Tim, it is fried. It is not caramelized. It's fried. But this is the crunchy, crunchy stuff. And that's what makes it so amazing that the texture of a fried. And you kind of split it into some of it. You put into the mix and then some of it, you sprinkle on top. And I know the top has to be crunchy. So good. Catch