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Sun-baked Lentil Bowl with saffron

The kind of Spanish plate you make on repeat. saffron, a proper steam, and a finish of fresh herbs.

4.5 from 1,478 cooks

Prep25 min

Cook15 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the saffron elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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