A Simple Supper

I have been visiting my mum in hospital after work and my daughters have been great at organising dinner. Last night darling daughter no 2 made a really tasty lentil and vegetable stew with crusty baguettes. She adapted it from a Nigel Slater recipe to suit what she could find in the fridge, as follows:

2 onions
2 tbsp veg oil
2 tsp rosemary
2 bay leaves
3 medium carrots
4 parsnips
2 sticks of celery
125g mushrooms
2 small sweet potatoes
150g red lentils
2 tbsp plain flour
750ml hot veg stock
2 tbsp redcurrant jelly
Large handful of spinach
tbsp wholegrain mustard

Chop all the vegetables and fry up in some oil until the parsnips are starting to turn golden. Stir in the flour and cook for a couple of minutes. Add the stock to the pan with the herbs and lentils and bring to the boil, then simmer for about 20 minutes, stirring regularly. Add the spinach, mustard and redcurrant jelly and stir then leave for a further ten minutes for the spinach to cook. This would be good with rice but we enjoyed it with some ready to bake crusty baguettes from Aldi.

I was able to take my mum home today. She has a lot of cramp in her new hip joint, but other than that she is doing well. My dad sorted her tea and I left her in bed as she didn’t get much sleep in hospital so needs to catch up. One down, one to go – my dad’s op is on Sunday.

It was a glorious day today with daffodils and primroses everywhere. I love spring! Until tomorrow, bye for now.