Did I say week or two? Oops. It’s actually been two months!

We made this again today. This time the tomatoes melded better – good advice on the simmer time!

The mushrooms worked well enough the first time around that we did the same thing again. We didn’t make rice, though. This time we served it with a baked potato, fork-mashed on the plate.

A lot of us are sick of it, too. Not happy about being stuck on this ride.

Will you set the world on fire?

Ever tried dal?

Yes, and I have to confess that it’s probably my least favorite Indian dish. But this thread is making me think I should give it another try – the soup I made last night is basically a dal, isn’t it?

It also makes me think I should explore more lentil recipes!

The recipe technically calls for a chili pepper of some sort, but we usually sub in a bell pepper.

Ooh, great idea! I’m not sure offhand where to get sumac. I don’t recall seeing it at Aldi. But lemon juice is definitely worth a try for this soup.

First I’ve heard of this. Interesting.

I do have the sense that there has been more shit posting than usual :/

I used red lentils. The ones we have are pre split.

We’ve used green lentils before. I recall pre-soaking them at some point, but then we started getting the red lentils.

“I’m glad we tried this, but I don’t know that we need to make this again” is something I’ll say sometimes!

I’m a fan of eatingwell for “healthier” recipes.

Looking up “one pot” meals might give you some ideas. I like recipes of that sort to cut down on the cleanup required.

For the pure essence of breakfast

The … toastillery, if you will.

The comment so nice, you posted it twice.

Thanks for the tips. I’m looking forward to trying this again in another week or two.

My wife and I made this for dinner tonight, all because you posted it here. Thanks for the idea!

We added some mushrooms and served it over some brown rice. I had to hand grind some coriander - surprise, we were out of ground.

I do wish I’d simmered it a bit longer and been a bit more thorough with breaking up the tomatoes. They didn’t mesh with the rest of the dish as well as I’d hoped. I might use diced tomatoes next time.

The eggs also took longer to cook up than I expected. After 5 minutes, they were clearly still raw. But I might have overcorrected: when we served the dish, they were fully cooked, not runny at all. It was fairly hard to gauge. I don’t cook with eggs much.

An empty plate is vegan?

A vegan will surely go hungry at a steakhouse.

Chicken Bastilla sounds like a meal out of Knights of the Old Republic

Hey, maybe they just want to eat a lot of it.

Oh, the scale isn’t apparent from the photo. I was thinking these were more like 10 inches in diameter. In that case, yeah, no clue.

Colanders?