Reprinted with permission from Cooking for Good Times* by Paul Kahan, copyright © 2019. Photographs copyright © 2019 Peden + Munk. Published by Lorena Jones Books, a division of Penguin Random House, LLC.
Don’t let “smoky yogurt” make you think I’ve gone all cheffy on you. Yeah, in the restaurant the yogurt is actually smoked, but then I realized there’s some great-quality smoked sea salts out there that would also give you that effect (and you have to season the yogurt with salt anyway, so there you go). As for the crispy lentils, that idea came from Jonathon Sawyer, the amazing chef and wild man from Cleveland. Soak them overnight and fry them in a skillet. Perfect for all your crunchy-bit needs, or even on their own by the handful as a snack. So you got your yogurt, you got your roots, you got your chicories drizzled with dill vinaigrette, and then there’s the smoky yogurt and crispy lentils over the top. It’s a pretty solid deal.
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