Cullman Times Online |
COOKING | Black lentil and butternut squash with vinaigrette
Cullman Times Online While the squash and lentils are cooking, in a small container add the remaining tablespoon olive oil, rice vinegar, Sriracha, anchovy paste, thyme, Dijon mustard, and salt and pepper to taste. Cover and shake to blend well. When the lentils have ... |
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