It has been quite some time since I last posted a recipe. My excuse is that I was busy changing my life as I have explained in my previous post. This put a spanner in my normal working life and throughout the time it took to move and reorganise myself, I was only able to concentrate on work that had a deadline! It is all over now and I have finally resettled in a new home where I can cook again. So, I thought I would share with you one of my favourite vegetarian recipes which has the added advantage of being very simple and quick to make. And the beautiful thing about this Turkish dish which belongs to the zeytinyagli (cooked in olive oil) family of dishes is that you don’t need to serve anything with it, not even a salad. It has a perfect balance of pulses, dairy, vegetables and even herbs to make a perfect ‘one pot’ lunch or supper. And if your mise en place is good, you will be able to prepare it in under an hour. I like to have it warm, but you can also serve it hot or at room temperature. In Turkey, they use regular carrots and their own brown or green lentils. I like to use baby carrots which I buy in my local farmers market in Bute Street and Umbrian lentils from Castellucio di Norcia. The lentils retain a nice bite as well as their shape, and of course they taste delicious, not to mention that they are also beautiful!

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