Let’s keep things short and sweet today, shall we? This sauce is good. You will like it. Nom. Nom.
Okay, I’ll give you a little more than that! I wasn’t lying though, this sauce is pretty fantastic. Hearty, flavourful, and decidedly meaty (in the best possible veggie way), it’s great for a casual dinner any night of the week and sure to please even the most ardent meat lovers in your life. The directions look a little long, but it really is fairly simple and quick to pull together.
Do you ever find yourself rediscovering recipes already in your arsenal, but had completely forgotten about? And doesn’t it feel like you’ve reconnected with a long-lost friend, the experience seemingly both fresh and familiar at the same time? Maybe it’s just me, but it seems like whenever a recipe falls out of my regular rotation, it’s gone for quite some time. I used to make this salad regularly when Conor and I lived in our last apartment – it’s really easy to pull together, packs neatly for a lunch, and can function as either a side or a meal unto itself.
Sometimes you have such an assortment of bits and bobs in your fridge – half a leek here, a couple of stalks of celery there – that it seems you’ll just have to go grocery shopping again to get a meal out of it. Sometimes you cooked just the other day, and maybe your measurements were a little off, which is why I had a cup of cooked lentils just sitting in the fridge. And sometimes all of this turns to naught, with food sitting forlornly in the back of the fridge, alone and forgotten, until it spoils.
Not so today! As I said, I had a whole pile of lentils leftover from the other night, and some beet greens just begging to be cooked (leftover from some wonderful beet hummus I made!). Continue reading