Hello! The sun is shining and the temperature is 14 degrees centigrade (57f). Woohoo! 😀 It’s time to get out in the garden and the allotment! I’m hoping this week was the last of the frosts! I think we’ll be planting like crazy… lots to go in already and we’ve been starting a few things on the windowsills! Potatoes can go in now – if you’ve a load sprouting in the back of the cupboard just put them in the ground! 😛 I found a box in the cellar at Mums – new potatoes and bakers with really long sprouts! I’m hoping they will bring us some lovely spuds in a couple of months time! 😀 You can start off salad leaves too so you have fresh leaves on hand all the time, try a mix of things such as rocket, sorrel, endive, mizuna, purslane or larger leaves such as chard, spinach and a lettuce such as little gem or cos. Other plants which are easy to grow in the UK include peas, beans, tomatoes, rhubarb, strawberries, courgettes and cucumbers. Do you grow your own food? In the garden? On an allotment? On a windowsill? What works for you? What would you recommend?
Back to the lentil bolognese! 🙂 I wanted to make something which everyone could eat with a bit more substance than just vegetables but with a great umami flavour. Lurking in the pantry I found a packet of green lentils and I decided I would use these as the base for my dish. Green lentils are not something I use very often – we eat red lentilsall the time so this made a nice change… and a very tasty one too! 🙂
The great thing about this dish is that you can easily change it from bolognese to chili with the addition of some red chili flakes and some more paprika. Yumyum!