Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's 'Ottolenghi Simple.' It’s not as easy as it used to be to find real-deal appellation d’origine protégée lentilles du Puy in the United States; go for the nicest, small, deep-dark green French green lentils you can find; the lighter, larger greyish ones are fine, but not as distinctive.

Puy Lentils with Aubergine, Tomatoes & Yoghurt – Travel Gourmet

Kahakai Kitchen: Pan-Roasted Monchong with Green Tahini Sauce

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Kahakai Kitchen: Ottolenghi's Puy Lentil and Eggplant Stew (Topped

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Kahakai Kitchen: Ottolenghi's Puy Lentil and Eggplant Stew (Topped

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Yotam Ottolenghi's puy lentils

Braised Lentils and Kale Recipe — Cooks Without Borders