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haileypham
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Kashk:
For us to serve:
Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Next add in the chopped leek and sautée for a few minutes until softened.
Add in the lentils, the salt and pepper and cover with 2 litres of vegetable stock. Let it come to a boil then let it simmer on low heat for an hour.
Next add in the canned chickpeas, quinoa, chopped parsley, dill and rice, bring to a boil and again, bring to a low heat and let it simmer for a further 15 minutes. Add the quinoa and simmer for another 15 minutes. Adjust the salt as needed. Add the mint and stir then turn off the heat.
To make the kashk, mix 6 heaped tbsp of vegan yoghurt with the lime juice and salt to taste. Store in a separate bowl in fridge with a cover.
Enjoy with warm bread!