Puy lentils, Green lentils, Fennel salad, Roast tomatoes

We needed some health - so here we have Lentil salad: green lentils cooked in cumin and salt, with lemon, olive oil, parsley, spring onion, seasoning.

Puy lentils cooked with shallot, celery, veg bouillon, dried mushrooms (porcini, shiitake), marsala, rosemary, thyme, garlic.

Fennel salad: finely sliced fennel with lemon juice and olive oil, seasoning.

Roasted tomatoes: with olive oil, seasoning, touch of balsamic dressing (garlic, rosemary).

And the remaining rosemary and salt foccacia from the previous evening.