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Lentils (brown) and Spinach

January 9, 2012

There’s a strange atmosphere in this house at the moment.  The beloved is decidedly restless.  Maybe it’s to do with a lack of certainty in the carbohydrate department. Even the rabbit has started looking into the compost bin in hope once again (the content of this bin for several weeks has mainly comprised potato peelings  which even even she won’t eat.) Time to eat lentils and spinach – surprisingly good and a real comfort food.

Wash and then soak a cup full of brown lentils for at least half an hour – longer is better as it reduces the cooking time – and then cook them in plenty of water until soft but not mushy. Drain the water off and then stir in a couple of tablespoons of good quality, nice tasting olive oil and a teaspoon or so of salt (to taste). Defrost some chopped frozen spinach pellets (or use chopped, fresh spinach – you’ll need quite a lot).  Fry a couple of garlic cloves and a small red deseeded chilli in a little oil until soft, then add the spinach and cook a few minutes more. Add the lentils to the spinach and squeeze the juice of  half a lemon over (you might want more juice or less – taste it and see) and mix well. Serve warm or cold. Good with potato wedges!

Today, Poppy passed her driving test –  first time! Well done Poppy! (If I knew how to do one of those little smiley faces I’d put one here)

2 Comments leave one →
  1. Annie permalink
    January 10, 2012 9:05 pm

    🙂 for Poppy!

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