Tonight’s dinner is roasted carrots with black lentils and green harissa, the first recipe I’ve ever cooked out of Vedge. The lentils and carrots are both spiced with the book’s “island spice blend,” which is some pan-Caribbean spice mixture with a little sugar. I didn’t have any dried onion powder so I just doubled the garlic powder. It’s pretty tasty, though I think the recipe underestimates the amount of liquid required to cook the lentils (3 cups of broth for 2 cups of dry lentils? Hmmm. I had to add water near the end because the liquid was absorbed but the lentils were a bit al dente.)

Looking at the photo after the fact, this would make a great Halloween dish: black, orange, and green goop! SpooOoOOOOoOooOky!

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