The gluten-free combination of basmati and lentils in this recipe is enhanced by the subtle heat of chili and paprika and is an exotic addition to any meal.
The Italian table loves bruschetta, a Roman way of using leftover bread to bring the freshest tomatoes and local olive oil to a meal.
Certainly not the boring mash we’ve grown accustomed to, this side is easy enough to become a regular favorite, with abundant flavor to sit alongside a special roast or spicy dish.
This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.
Here is a simple recipe that you can tweak to suit yourselves.
