less than 30 mins
30 mins to 1 hour
By Jose Pizarro
From Saturday Kitchen
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, crushed
- 1 bay leaf
- few sprigs oregano
- 300g/10½ oz Spanish pardina lentils or other green lentils
- 600ml/20fl oz fresh vegetable stock
- 2 ripe vine tomatoes, skins removed and chopped
- 75g/2½oz caster sugar
- handful shelled walnuts
- 100g/3½oz soft goats’ cheese
Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts.