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.

Orange Lentils

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

275mls water

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