Spiced Lentils with lamb Cutlets…
It’s winter, it must be time for lentils. Whip this up for a delicious mid week dinner
You need for 2 hungry girls, 20 models, 1 big fat hairy weight lifter:
2 tabs olive oil
2 or 3 garlics
1 red onion
1 teasp of dried chilli
1 teas tumeric
100g puy lentils
400g tin tomatoes and 2 cups of water
Cutlets for everyone or back strap of lamb
Bunch Coriander
- Get out of Balenciaga black jacket, black skirt, black hosiery, black shoes and black dress.
- Change into black leisure suit.
- Pour huge glass of wine.
- Find ingredients.
- Heat olive oil in a chic saucepan.
- Chop the garlic as small as the Tom Cruise’s sincerity.
- Chop onion as big as an Hermes cuff.
- Throw in onion and garlic in with the oil.
- Add tumeric. Watch out this is hot. Because it’s yellow and it stains. Watch it never come out.
- Add the dry chilli. Watch it these are hot.
- Stir it all so it’s mixed and lovely and smells great.
- Pour another wine. Throw down a few aspro as well. It’s been a hard day’s shopping.
- Throw in the dry lentils.
- Throw in the can of tomatoes.
- Throw in the water.
- Cover with a lid. The saucepan. Not you.
- Let it simmer and cook for 40 min. Or as long as Mariah Carey’s marriage will last.
- So you didn’t ring AA last week? Pour another wine.
- Relax now and read about Madonna in Vanity Fair. Wish you had not eaten that fried mars bar for lunch.
- Now is a good time to cook the lamb.
- Let it rest. Let yourself rest.
- The lentils should have now soaked up most of the water. You should have soaked up most of the wine.
- Taste the lentils and check they are cooked.
- Accessorise with heaps and heaps of fresh coriander : it needs it.
- Serve with the lamb relaxing back on a bed of lentils and divine green coriander.
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