So now I’m going to proclaim myself a food genius – look I just did it! But seriously, when I looked in the fridge this week, the day before our food delivery I wasn’t sure I was even going to be able to produce a lunch. Not only did I produce a lunch but it tasted blummin’ marvellous (even if I do say so myself.) My husband was well impressed. (Although slightly less impressed about then having to wait 15 minutes to eat whilst I told him that I had to photograph it.)

Ingredients

A roasting tray full of every veg that’s left in the fridge; I used a whole squash, 1 sweet potato, a fennel (if you can one, the addition of the fennel I recon “lifts” the whole dish, 1 green pepper and some cherry tomatoes. I also threw a couple of kale leaves in for the last few minutes.

1 tin of lentils

2 tablespoons garlic infused olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon harrisa paste

1 teaspoon fennel seeds

3 tablespoons tomato puree

Method

Roast the veggies. Whilst they are cooking, throw all the other ingredients into a saucepan and heat, stirring to stop it sticking to the pan, it’s done when most of the liquid has cooked away. When the veggies are done, throw them in a bowl with the lentil thing and enjoy warm.

 

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