Ragú on lemony Polenta

This was another more or less spontaneous pantry dinner. The creamy ragú is based on brown mushrooms, mountain lentils, green asparagus and smoked tofu. ingredients: 1 cup polenta 1 cup mountain lentils 400g brown mushrooms zest and juice of 1 lemon 100g green asparagus, sliced 80g smoked tofu, diced 1 (red) onion, chopped 1 glove … Continue reading Ragú on lemony Polenta

Just another leftover salad

I had a couple of leftover veggies from the hummus platter and some pantry ingredients for a quick and hearty salad that turned out so well that I just needed to post the recipe: the base is roasted fennel, lentils and baby spinach. ingredients: 1 fennel bulb, thinly sliced 1 cup cooked brown lentils 200g … Continue reading Just another leftover salad