This is perfect, thrifty, healthy New Year food and the addition of lemon juice gives it a bright, zingy taste.  It also uses vegetables that you are likely to have in the veggie patch or in storage – onions, potatoes, garlic and spinach. 

Ingredients:

• 250g green lentils
• 1.5 litres veg stock
• 1 onion and 4 garlic cloves, finely chopped
• 250g potatoes - peeled and chopped in to cubes
• 250g spinach - roughly chopped
• 1 tablespoon olive oil
• 1 tsp ground cumin
• 5 tbsp lemon juice

Bring the lentils and stock to the boil in a saucepan.  Add the onion, potato, spinach and oil.  Simmer for 15 mins.  Add garlic, cumin and half the lemon juice.  Cover and simmer slowly for 20 minutes.  Add the remaining lemon juice.  Season to taste.  Ladle in to bowls and serve with crusty bread. 

Tip of the Month – Rhubarb

Rhubarb is typically the first fresh crop of the spring, particularly if you “force” it now by covering with a layer of straw and an upturned pot.  Tender stems should be ready to eat in March.  January is also a good month to split existing rhubarb plants to create new ones.  Lever the rhubarb crown carefully from the soil using a fork.  Using a sharp spade, divide the crown in three.  Ideally each section should have a crown, a large amount of root and at least 4 pink buds.  Dig a few holes and place one crown in each and then backfill with soil. 

Michael Kelly is a freelance journalist, author and founder of GIY Ireland.

GIY is a registered charity that inspires people to grow their own and gives them the skills they need to do so successfully.  There are 80 GIY groups around Ireland and 6,000 GIYers involved.  For more tips, information and support visit www.giyireland.com.  © GIY Ireland 2011 – all rights reserved.