We arrived back home at midday yesterday, after a hair-raising, heart-stopping near miss of our Toulouse connection at Heathrow.
It was always going the a bit tight, but worth the risk we thought, as the next connection left six hours later.
We waited our turn for a hand search after three of our bags were side-lined going through the X-ray machine, then watched the security staff carry out their essential, life saving duties–in aspic, it seemed.
“Last call–this flight is closing!” We made it by a hair’s breath after a long dash.
I’m trying to avoid going shopping today–recovery mode at St. Martin.
But what’s there to eat–the fridge and larder are low on fresh produce after our month long trip.
A look on the shelves…
Red lentils. Yes!
Ismail’s* spicy comfort soup–oh yes!
And a sweet potato on the side–perfectly enough until tomorrow–with a glass of red wine.
8oz red lentils–thoroughly washed
3 tbsp olive oil
4 bay leaves
3 small red chilis–left whole
1.5 pints stock–I use organic vegetable stock cubes
2 tbsp parsley–chopped
1/2 tsp salt
- Soften the onion in the oil.
- Add the bay leaves and the peppercorns and cook a further five minutes.
- Add the stock with the lentils, chilis, parsley and salt and bring up to the boil.
- Simmer for 20 minutes until the lentils have cooked through.
- Serve hot–with a sprinkling of parsley on top.
* the late Ismail Merchant–producer half of Merchant Ivory productions–whose touch of genius stretched into the kitchen.