Supper/Dinner Time! What's on the menu ?

Spaghetti bolognaise made with black lentils (from Hodmedodd), topped with nooch and served with asparagus.

Despite looking blacker than a Raven's petticoat when dry, the lentils cooked out to look more or less like regular Puy lentils. They tasted nice enough, but I was reminded of the disappointment I felt when buying some special red speckled beans to find them cook out to a uniform brown.
 
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