Lentils, Greens and Carrots

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen, from 8min boiled egg, chopped
45ml Sunflower Oil
175g pre-sliced Greens
200g Carrots, sliced into medium thin rounds
175g red Onion, sliced thinnish
nutmeg(gr) pepper(gr)
30g Table Cheese, finely grated

LENTILS (20min)
In small frypan with lid with 20ml Sunflower Oil, fried the Onions and ground spices, 20min in all. For the last 5min, stirred in the Lentils on low heat and covered until cooked.

GREENS (20min) CARROTS (20min)
In large frypan, stirred 15ml Sunflower Oil into the Greens; also mixed 10ml Sunflower Oil into the Carrots. Fried both separately 20min in all. For the last 10min, added the Albumen to the Greens. For the last 3min stirred the Almonds into the Greens. When cooked placed the Cheese on the Carrots.

Complete protein 23g
Saturated fats 12.7g

WED 31 – THU 1
Lentils, Onions
Greens, Almonds, Albumen
Carrots, Table Cheese, nutmeg, pepper

FRI 2 – SAT 3
Kidney beans, Salad, thyme
Tomatoes, Sheep Cheese
Broccoli, Albumen, Peanut butter

SUN 4 – MON 5
Chickpeas, Hazelnuts
Chicory, Fennel, Philadelphia Light, fennel seed
Peas, Albumen tarragon, garlic

W 73 abcd

Sable round brushes, colours and paper:
n.10 with Venetian Red
n.5 with Phthalo Turquoise
n.2 with Indigo
Watercolour paper NOT 280gsm 38 x 28cm

Amethyst gen.
Rhodonite gen.
Permanent Rose
Winsor Red Deep
Venetian Red
Raw Sienna
Turner’s Yellow
Raw Umber
Burnt Umber
Perylene Green
Terre Verte
Jadeite gen.
Lapis Lazuli gen.
Manganese Hue
Mayan Blue gen.
Phthalo Turquoise
Indanthrene Blue

(removed Ultramarine and Sap Green,
replaced Cerulean with Lapis Lazuli gen, Indian Red with Venetian Red, Prussian Blue with Phthalo Turquoise
added Amethyst, Rhodonite, Mayan Blue and Jadeite, all genuine))

Nutty Lentils with Vegetable Medley

(edited for preference)
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
45ml Sunflower Oil
350g Fennel, sliced thinnish, stems and fronds across, bulb longways, fronds set aside if available
180g baby Tomatoes, halved
150g Carrot, sliced into long chunks
50g Courgettes, sliced into long chunks
! Albumen, taken from 8min boiled egg, chopped
12.5g parsley, roughly chopped, stems fine
garlic, chopped fine
fennel seed
30g Sheep Cheese, eg Wensleydale, sliced thinnish

Placed the lentils in 14cm round oven dish with lid, stirred 15ml Sunflower Oil in, then stirred in the Almonds, covered and kept warm in oven at 180C.

FENNEL (20min)
In large frypan with 15ml Sunflower Oil, fried the Fennel and fennel seed for 20min. For the last 10min: added the fronds and the Albumen. At the end, while still hot, mixed in the Cheese.

CARROTS (20min) COURGETTES (15min) TOMATOES (10min)
In large frypan stirred the Carrots into 7.5ml Sunflower Oil and fried 20min in all. For the last 15min: added the Courgettes to the pan. For the last 10min: added most of the remaining 7.5ml Sunflower Oil to the pan and fried the Tomatoes in that. For the last 5min: added some Oil left in the spoon to the pan and put the garlic in that to blond before mixing into the Tomatoes. For the last few mins added the parsley to the Courgettes and Carrots.

Complete protein 20.7g
Saturated fats 11.6g

W 72 abcd

Sable round brushes, colours and paper:
n.7 with Indigo
n.2 with Amethyst genuine
n.4 with Burnt Umber
Watercolour paper NOT 280gsm 38 x 28cm

W 71 abcd

Sable round brushes, colours and paper:
n.5 with Winsor Red Deep
n.3 Venetian Red
n.7 Terre Verte
Watercolour paper NOT 280gsm 38 x 28cm