The essential earthy quality of lentils means they are great paired with robust flavours.
Roasted cumin carrots, sweet dates, fragrant watercress are all embellished in the lovely, slightly curried, cream dressing.
I love the little french Puy lentils, but you can use brown lentils too. The key to great lentils are lots of seasoning and olive oil.
The dressing makes more than you need, which is wonderful because the dressing will be lovely over roasted vegetables or anything grilled.
Vegan: You can use cashew cream & a good vegan yogurt.
Serves 2 generously as a main and 4 as a side.