I'm going to my choir, and G is going to a computer class, so early snack supper tonight; white buns (made by G), spread with orange lentils with a bit of cheese on top.
1 large onion peeled and chopped 400g tin tomatoes
2 cloves garlic, crushed 1/2 tsp ground cumin
25 g butter 2 tablespoons red wine (or cider)
2 tablespoons oil 225g mushrooms, wiped and sliced
175g split red lentils sat and pepper
Fry the onion and garlic in the butter and oil in a medium sized pan for 5 minutes, then stir in the lentils, water, tomatoes, cumin and wine, and let the mixture simmer gently uncovered for 30 minutes. Add the mushrooms and cook for a further 5-6 minutes, then season with salt and pepper.
Good with baked potatoes, also as part of vegetarian meal. Freezes well.
Original recipe from The Bean Book, Rose Elliot