I opted to make 1/2 the recipe since I wasn't feeding half of North Carolina.
These are the changes I made.
In lieu of:
*fresh pomegranate seeds (there's a reason God invented seedless grapes) >> I cut up dried tart cherries
*the recipe's handmade pasta dough >> I used 2 oz of dried linguini. Next time, I would buy fresh pasta to shorten cooking time. I was unsure about this ingredient, but it's a nice addition to the creaminess of the lentils.
*pita >> I diced naan bread into cubes and sauteed them crisp.
*I diced and added 6 dried tomatoes simply because I thought the dish needed a bit of color.
I thought I had tamarind concentrate, but it was tamarind sauce (?) so I just added more of that. And I add more of the pomegranate molasses.
I did make the crispy onion topping, but really cut back on the oil they recommend for basically every step. It was a good choice.
This would be a lovely dish to serve a vegan.
These are the changes I made.
In lieu of:
*fresh pomegranate seeds (there's a reason God invented seedless grapes) >> I cut up dried tart cherries
*the recipe's handmade pasta dough >> I used 2 oz of dried linguini. Next time, I would buy fresh pasta to shorten cooking time. I was unsure about this ingredient, but it's a nice addition to the creaminess of the lentils.
*pita >> I diced naan bread into cubes and sauteed them crisp.
*I diced and added 6 dried tomatoes simply because I thought the dish needed a bit of color.
I thought I had tamarind concentrate, but it was tamarind sauce (?) so I just added more of that. And I add more of the pomegranate molasses.
I did make the crispy onion topping, but really cut back on the oil they recommend for basically every step. It was a good choice.
This would be a lovely dish to serve a vegan.