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Blue spotty plate

February 19, 2012

I love this plate. Everything looks better on a blue spotty plate, and it cheers me up. It’s looks good with a piece of cake or cheese and biscuits or some fruit – strawberries go well, but they’re summer food really, frozen raspberries and ice cream look lovely. Taste lovely too, as long as it’s not too wintry outside. Today’s offering is green lentils on top of hummus on top of wholemeal bread.

These green lentils are the large flat ones rather than puy lentils. Take a cup full, wash and then soak them for a couple of hours – this reduces the cooking time – and then change the water and bring to the boil and then simmer until they’re done (about 15 minutes). Drain them if need be and set aside. In a small pan with a lid fry – in a generous amount of olive oil – a clove of chopped garlic, a large field mushroom chopped, and a couple of handfuls of shredded spinach (or use a lump of  frozen). Put the lid on the pan and let it simmer for a minute or two and then add a heaped teaspooon of mint, the juice of half a lemon and a teaspoon of salt. Heat briefly then add the lentils and stir well. Remove from the heat and eat. With Hummus. On toast.

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