    Lentil and Goat's Cheese Stew
This is one of my favourite recent inventions, rustic and hearty it really satisfies.
Ingredients
3/400g brown lentils
1 clove garlic 1 onion 1 tin 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 Method/steps
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 Additional tips
Don't worry about being precious about quantities or timing this really is a flexible recipe.
Reviews
|
  Latest RecipesOur NewsletterLogin |
My favourites
Add recipe
Search recipes