Ingredients

• 2 ¼ teaspoons (7 grams) active dry yeast
• 1 tablespoon sugar
• ½ cup (120 grams) warm water
• 2 cups (485 grams) whole milk
• 8 tablespoons (4 ounces/114 grams) unsalted butter or ghee, melted, plus more for cooking
• 1 teaspoon (3 grams) kosher salt
• 2 cups (270 grams) all-purpose flour
• 2 large eggs, lightly whisked
• ¼ teaspoon baking soda
• Salted butter and warm maple syrup or apricot jam, for serving

Preparation

1. In a large bowl, whisk together the yeast, sugar, and water. Set aside until foamy, about 5 minutes.
2. Add the milk, unsalted butter or ghee, and salt and whisk until combined. Finally, add the flour and whisk until smooth. Cover and refrigerate overnight (unless your kitchen is temperate, in which case you can leave the bowl on the counter).
3. To cook the waffles, set a sheet pan with a wire rack in the oven and preheat to 200 degrees Fahrenheit (93 degrees Celsius).
4. Heat a waffle iron.
5. Whisk the eggs and baking soda into the batter. Brush the waffle iron with melted butter, then pour ¼ cup batter onto each section of the iron.
6. Let the batter set for 15 seconds or so, then close the lid. Cook at the highest setting, flipping as needed according to the manufacturer's instructions, until crisp, golden, airy, and emitting a yeasty aroma, 4 to 5 minutes. Repeat with the remaining batter.
7. Keep prepared waffles warm in the oven.
8. Serve with salted butter and warm maple syrup or apricot jam.
9. Store leftover waffles in an airtight bag in the freezer and toast to reheat.

Ingrediants

• 3 tbsp extra virgin olive oil
• 1 medium yellow onion (roughly chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper
• 1/2 cup dried green lentils
• 4 cups vegetable broth
• 1 cup short-grain rice
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• Sea salt & black pepper

Preparation

1. Heat a large fry pan with a medium heat and add in the olive oil
2. After a couple of minutes, add in the chopped onion and garlic, mix together, then mix every minute so everything evenly sautés
3. Once the onions are translucent, about 4 minutes, add in the turmeric, cumin, crushed red pepper, and season with salt and a generous portion of black pepper, mix together, then add in the lentils (rinsed) and vegetable broth, raise to a high heat, and give it a gentle mix
4. When it comes to a boil, add in the rice, give it a mix so everything is evenly distributed, then place a lid on the pan and lower to a low heat, and simmer for 18 to 20 minutes or until the rice and lentils are cooked through (check package instructions on the rice and lentils you are using to get your cooking times right on the money)
5. After 18 to 20 minutes, and there is virtually no broth left in the pan, and the lentils and rice are just cooked through, turn off the heat, add in the chopped cilantro and lemon juice, and using a fork, gently fluff the rice
6. Transfer into shallow bowls and serve at once, enjoy!

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