Hard to think of a healthier lunch, and it was pretty tasty too (at least the adults of the house thought so – kids were more into their post footie pastries and fair play to them).  Made with left over slow cooker lamb casserole (bone-in lamb leg steaks, pumpkin, carrot, garlic, onion, fresh ginger, red lentils, a random selection of spices that included turmeric, star anise, cinnamon stick, paprika, cumin and possibly more besides but was throwing things in pre-school drop off so wasn’t exactly keeping notes. Seem to recall a tin of chopped tomatoes going in, some cider vinegar, red wine….you get the idea, slow cookers are seriously forgiving of general acts of randomness)

Leftover casserole mixed with some leftover pumpkin soup (see last post) with some fresh baby spinach leaves added just before serving,  topped with lacto-fermented ginger carrots (recipe from Nourishing Traditions). For more on lacto-fermented veg read this post. The ginger carrots are just made with grated carrot and ginger using same method.

Now, must be time to think about chocolate cake again after all that crazy healthy stuff….