It's the perfect weather for comfort food.
Spaghetti bolognese. Mashed potatoes. Beef stew.
Or my lamb and lentil yumminess. It's a recipe I adapted from a lovely Nigella effort. It's very low effort, very high 'yum' factor - perfect stick-to-your-ribs-ness for a winter's day!
Sharp cheddar to top (optional)
Start with a bunch of onions. Red, yellow - doesn't really matter. This is one of those recipes you very much throw together! Chop the onions up into rough, medium/large pieces.
Heat some olive oil in a large pan. Add the onions, a little garlic, and a generous slug of honey.
Stir through until the onions become soft and soggy.
Start adding your lamb mince. I like to do this a tablespoonful at a time so the meat cooks through nicely.
Stir through. Yum.
This mix will seem quite wet - go with it - when you add the lentils you'll be glad of it!
Add a generous dash (or two) of sherry. This, along with the honey, adds a marvellous sweetness to the recipe.
Add your tinned tomatoes...
...and your tomato puree. Stir in.
Add a solid cupful/mugful of lentils.
Stir in and enjoy the lovely aroma. Put a lid on your pan, turn the heat down, and steadfastly ignore for the next half an hour. Well, the next quarter of an hour - at that point you may wish to add a little more liquid if the lentils have soaked up much of the sauce.
Et viola, yums! Grab a bowl, fill with the above, sprinkle with grated sharp cheddar (if like me you're a cheese fan!), and enjoy.
I hope you enjoyed this recipe. Find my other cooking attempts and other foodie posts here, and be sure to check out Emily, Rose and Eileen's blogs if you're a chef - those girls have some major inspiration for you!