This is a very fine dish. Deliciously soft, deliciously spiced. Lovely. It’s very reminiscent of one of my favorite dishes, pjadra, but it also has a lot of individuality though. We eat this pilav with a fresh salad of tomatoes or a nice light green salad. Vermicelli and lentils together sound like a special combination, but when you eat it like this you think: why didn’t I come up with this before. It’s so obvious.
150 gram green/brown lentils
4 table spoons olive oil
150 gram angel hair / vermicelli
50 gram plant based butter
1 tea spoon black pepper, piment and cinnamon
400 ml vegan chicken broth
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