Loaded Pita Nachos with Lentil Chili and Feta Queso
In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Tadka Dal with Roti
Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.
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