My first meal choice was a real winner. For ease of making, this scores really high. Just 4 easy steps, no constant attendance and cooks within the 40-min time specified.
Apart from leaving some of my potatoes in large chunks, from personal choice, I think this resembles what we would have expected. You get what type of potatoes you get here, so mine weren’t red and, I had to make do with frozen spinach, otherwise, I followed the recipe that Yumsugar reproduced from the Vegetarian Times, fairly faithfully.
Obviously, any dish is a matter of taste, but this was definitely a good choice. It is delicious. It’s heavenly in fact. The freshness of the lemon and the mint make it like “the joys of springtime in a bowl.”
It was accidental, but I’m also glad I chose this for my Monday meal, because that taste is such a spirit lifter on a day of the week that most of us love to hate. For that alone, I’d give it 11 out of 10! 
This actually made a little bit more than four portions too, but because there were no big lumps of potato left in the remaining amount, I added a bit more water to it and am calling it lentil soup. Well, heck, that makes some “free” suppers to eat on a couple of other days.
The packet of frozen spinach came with 2 square blocks, I started with 2 packets of lentils and I only used one each of those, so I have enough left to repeat this dish at “no extra cost.” And I will certainly want to.
The dish was definitely enhanced by the fact that I do have my very own patch of fresh mint: the dried kind simply would not work here. But in all it was super easy, it’s cheap and if it tastes this good with frozen spinach, it’s nearly a “storecupboard dinner”.
How well does it freeze? Ah, we’ll find that out when I heat a portion up next Monday - providing I remember to get it out to defrost on Sunday!
Yes, that’s a not-so-subtle reminder to myself that there’s more to being organized than just what comes in the planning stages, but probably the most important thing is that I am already looking forward to it.
Tomorrow, you can find out how I got on with and what I thought of the fancy-sounding pasta in tomato sauce, Capellini Al Pomodoro.
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Sponzurz
Wow! I really like your blog idea. I remember when I was cooking for one, and how inventive and crazy you can be - because it was only you that you would disappoint if it didn’t turn out!
Yummy! Sounds good! I love lentils and am starting to love spinach, both cooked and raw. Plus my freezer is almost empty so I must restock with meals for lunch
Thanks!
Someone served this to me (with frozen spinach and some hot sausage added) years ago. I loved it so much I’ve made it many times. Now I throw in any kind of leafy greens I have on hand. Next time I’ll add some lemon and mint.
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