This recipe is inspired by a recipe by @spell_protege. The original recipe calls for white beans (or fava beans, but we like this version with lentils) and a green bean masher, but the recipe here calls for a masher of garlic and the use of a garlic press. The beans are made the night before, the garlic is crushed and mixed with a little olive oil, and the bean masher is used to mash the garlic and then the beans.
The recipe for this recipe is really a one-pot affair. This means that there are very few ingredients and it will only take about an hour to make.
The beans are cooked in a pressure cooker, the garlic is crushed and then fried with olive oil and chopped garlic, and the lentils are cooked in a pan and then mashed with a masher of garlic and olive oil.
The garlic is the main ingredient for this recipe because it’s the one that’s the most important. It helps the beans and lentils cook up and it provides all the other flavorings that you’ll need to the recipe. The garlic is also the first ingredient that you’ll use when you boil your lentils. The lentils are boiled in water, with the garlic and a little salt and olive oil.
The first time I made this recipe, I had trouble getting a proper balance between the garlic and the lentils. The lentils were hard to mash, and the garlic got stuck in the beans and then I had to start all over. I like that the garlic is the first ingredient that goes in the lentils because it’s the ingredient that provides all the other flavors.
The garlic is the first ingredient that goes into the lentils, which is the main component of lentils. Because the flavors in the lentils depend on the garlic, the garlic is where all the other flavors come from. The other ingredients that go into the recipe are the rest of the lentils, the water, and the olive oil.
The one thing we have to be careful of is not to overdo the garlic. I don’t like the garlic to be overly sweet, but I like it to be slightly bitter. Also, I prefer the oil to be a lot less than you had in the recipe. I don’t like it to be too thick, but it’s not as important to me as the lentils and the garlic.
I like to add a little bit of salt to the lentils because it helps to balance out the garlic. Some people like to add a bit of sugar, but I think that tastes too sweet. The important thing as I see it is that your lentils are all going to be good, and that you don’t have to worry about the flavor of the lentils at this point. Just be sure to add plenty of salt and garlic to your lentils.
