This month I decided to make spiced lentils and mint labne (May 27 and p221 in the book) its not something I have made before but it suited my tastes as unintentionally we have started to eat less meat in our diet, and I find I am more drawn to meals that are more vegetable or pulse based. So this just fitted the bill, I love lentils as it is and use them a lot in cooking, such a great source of protein, brown lentils were used to make this tasty dish.
Its very easy to make, just boil lentils until part cooked then make an aromatic paste with asian spices, fresh ginger and garlic and rapeseed oil. Add this to fried sliced onions and finish with chopped tomatoes and seasoning. The finished dish is dressed with (strained) yoghurt and I used fresh chopped mint as I bought the biggest most fresh fragrant bunch ever from my greengrocers. I used (Cotswold) rapeseed oil to blend my spices - this came in a box of food goodies I was sent to try.
I loved this recipe, it was delicious and spicy it made lots (it was a cheap meal) and I intend to freeze some and take it to work as lunch. I had mine with flat bread for supper. I can only describe as as another stunner from Nigel...but his recipes always are!
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