Dried red lentils - 300g
Spinach - 10 blocks frozen or a full fresh bag.
Tomatoes - 20 Cherry or 8 large chopped or a full tin
Stock cube - half a cube
Garam massala - 2 tablespoons
Cumin - 1 tablespoons
Water - 1 pint
Chuck it all in a pan and cook for 20 minutes simmering over a low head and stirring frequently. Add extra water as needed.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (backwards bread)
Sourdough bread (Bake with Jack)
Sourdough bread (recipe from Zoe)