Learn to make the stewed lentils from The General Muir

I recently had the Beluga lentils with curried cauliflower, charred eggplant puree, cilantro and yogurt sauce at The General Muir. It offered varied textures and tastes that all worked very well together. It was a wonderful dish. Would The General Muir consider sharing this recipe and any recipes required for some of the individual components that make up the dish? — Steve Pike, Marietta

Our reader hit this right on the head. There are quite a few components that go into this lentil dish and so reproducing it at home will take you a bit of time. The dish has been on the menu since The General Muir opened in 2013. Each element of this dish is delicious on its own, but then chef and co-owner Todd Ginsberg married these four elements to create an entree that elevates the humble lentil. This recipe very generously serves four at the restaurant. You may find it goes further at your table.

Speaking of lentils, beluga lentils are dense, black lentils available online and at specialty food stores. We tested this recipe with more commonly available green lentils and found it still very delicious.