Last Saturday I took a class on Simple Cooking. We had delicious beans, rice, and coleslaw dishes. I was inspired to find the local store that someone said had a great selection of dried beans and lentils. Tonight I dug out my copy of Extending the Table: A World Community Cookbook and decided to try a variation of the recipe for East Indian Spinach and Lentils.
Welcome to another #SundaySupper! Today’s theme is finger foods. I’ve been researching spring recipes, and when I saw this I knew it would fit perfectly with the finger food theme. It goes together quickly and uses two of my favorite spring vegetables: Spinach and green onions! The Verdict: The flavor was great, but I could …
My husband claims that since this has no meat in it, I cannot call it chili. Moreover, “chili” with beans is not chili, either. I’m not sure who makes up the rules, but this is called Vegetarian Chili in Simply in Season.