Yotam Ottolenghi’s Roasted Eggplant, French Lentil, and Cherry Tomato Caldron w/ Cashew Cream (for 1)


This week Jay pays tribute to Yotam Ottolenghi, an Israeli-born British chef, restaurateur, and author of several bestselling cookbooks. His savory Roasted Eggplant, Lentil, and Cherry Tomato dish features roasted eggplant and ‘blistered’ cherry tomatoes combined with vegetable-steeped  French lentils, garlic, herbs, and olive oil. To make this a hearty vegetarian entree, Jay adds roasted zucchini, slivered carrots, and mushrooms, and serves Vegan Cashew Cream as a condiment (toasted cashews steeped overnight in water and pureed.) Pillowy jasmine rice on the side. #LOVELYPLANT-BASEDCUISINE





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