Tonight’s dinner, sort of fattoush and dal, I serve in two courses because John does the dishes and I want to cut down on his work. This way instead of four bowls we only need two. He says he likes to wash up which I find unfathomable. By keeping the mess down I figure he will keep on wanting to do the dishes.
Note: Vegans should omit feta and yogurt
First course is kind of fattoush. It is very difficult to find decent pita here in St. George, UT so I omit the bread and just go with lettuce, cucumber, tomato, and feta in the salad. It is simply dressed with some good olive oil and vinegar and seasoned well.
The second course are lentils cooked in vegetable stock and flavored with onions, garlic, and ginger. The idea is that they should come out somewhat soupy. A dollop of yogurt and a drizzle of olive oil finishes off the dish.