This is one of my favourite recent inventions, rustic and hearty it really satisfies. It has quickly become a weekday staple as it is very easy to cook, takes about 40 minutes, serve with a bit of bread to mop up the sauces. Don’t worry about being precious about quantities or timing this really is a flexible recipe.

Ingredients

3/400g brown lentils
Clove garlic
Onion
Tin of toms
2 rounds of rinded goats cheese (70-100g each - can use single 200g cheese cut in half)
4-6 small potatoes
1 Tbsp tomato paste
Olive oil
Bay leaf & Paprika & Thyme/Basil
S&P

Serves 2 generously

1 Put the lentils on to boil (20 minutes)
2 Chop onions and fry gently in big deep pan
3 Peel pots and put into boiling lentil pan for last 10 minutes
4 Crush garlic and add to onion pan with tom paste, cook for a minute
5 Add tinned toms (wash out tin with about half water and add to pan), bay leaf, thyme/basil (if using fresh basil add at the end), S&P
6 Once lentil and pot pan has boiled for 20 minutes drain and add to stew pan
7 Cover and simmer for 15 minutes
8 Preheat grill - 5 minutes before end pop goats cheeses under to warm and turn a little toasted
9 Serve stew with a warmed goats cheese on top, freshly torn basil (if using), a hunk of bread and a sturdy red

Enjoy!

Tags: goats cheese, lentils, stew

This entry was posted on Monday, March 31st, 2008 at 7:15 pm by urban foodie and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.