This week I made kusherie, a rice and lentil dish topped with a tomato sauce and onions. It’s a vegan dish that’s easy to make in advance and heat as needed. I cooked the onions at serving, and reheated the lentils and tomato sauce separately.
I served it with chard and celery in an egg-milk sauce. That was something I made while the kusherie was being warmed. This is not one of my more photogenic dinners, but it was quite filling and something I’ll consider cooking again.