Spinach & Sage Fritters with Creamed Lentils -

Ingredients

• 500g brown lentils
• 2 carrots, finely diced
• 3 celery sticks, finely diced
• 1 onion, finely diced
• 30g of garlic
• 4 bay leaves
• 3 sprigs of thyme
• 1ltr vegetable stock
• 1ltr water (to top up lentils if needed)
• 300ml Yeo Valley Organic Double Cream
• 100ml tomato puree
• Juice ½ lemon (20ml)
• 300ml white wine
• 2 tbsp olive oil
• 200g spinach leaves, chopped
• 20g fresh sage leaves, finely chopped
• 200g flour
• 300ml Yeo Valley Organic Semi Skimmed Milk
• 1tbsp baking powder
• Extra virgin olive oil
• Maldon sea salt