A healthy lunch

A slice of toasted organic wholemeal sourdough bread and organic baked beans in tomato sauce, chopped garden-grown kale and sprouted lentils. I do feel virtuous! And it was delicious. The kale was stir-fried with some rapeseed oil until crispy and then the sprouted lentils were tossed in for the last minute. The beans were heated up on the plate in the microwave.