Wednesday, 23 January 2008


Mmmmmmmmm....lentils. Cumin, fenugreek, black mustard seeds, fennel, onion seeds (in equal amounts), curry leaves, onion, turmeric, green chillies, tomato, garlic, ginger, obligatory spud, puy lentils, salt and pepper. I like puy lentils because they're kind of peppery, though this time I just thought they would look pretty against the spinach. On the side are roasted parsnips and leeks. The bread making continues, and I had this with spelt bread hot out of the oven and some eggplant pickle. Because eggplant pickle goes with everything.

lentil lullabies: cole porter

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