I went for my first run (lollop) after Christmas and flu today and probably burned 5 minutes worth of Christmas eating. Still, a great feeling. Not whilst running. On retrospect should probably have avoided Hanger Hill. But afterwards much nicer lounging on the sofa with the laptop on lap while watching Say Yes to the Dress thinking that some of the gowns might actually fit me although of course already found and wore my lovely lace gown and definitely not going to go and put it on now just to see if it will still zip. That would be just silly.

Husband went to gym and when I asked what he would like for dinner, he patted his cute but not completely flat abdomen and suggested something light. So slightly fixated with mushrooms because I had a pack in fridge that would expire soon, I made this fantastically healthy but satisfying mushroom and lentil stew.

Mushroom, lentil and vegetable stew (serves 4-6)

juice of half a lemon

Chop the onion, carrot, mushrooms and pepper and mince the garlic. Heat vegetable oil in a large lidded pan. Add onion, saute for a couple of minutes and then add the garlic and cumin. Continue for another minute and then add the carrots, mushrooms and pepper. Saute until mushrooms start to soften and then add the washed lentils and tomatoes. Stir for a few minutes until tomatoes start releasing their juices, add stock, tomato puree, chopped herbs, red pepper flakes, salt and pepper.

Bring to the boil. Cook on low heat until the lentils are done stirring every once in a while. Add water if the stew starts to stick to the pan. Red lentils will be done quicker (10-15 min) than puy lentils (25-30 min). Add freshly squeezed juice of half a lemon. Check seasoning and add salt and/or pepper if needed.

You can serve it as a main with rice for instance or as a side to something. Like chicken. We just had it as a main on its own with some warm wholemeal bread.