Lentils and goats’ cheese with walnuts recipe
 Sweet, tangy and earthy flavours combine in this delicious vegetarian lentil stew. 2 tbsp olive oil1 onion, finely chopped1 carrot, peeled and finely chopped1 celery stalk, finely chopped1 garlic clove, crushed1 bay leaffew sprigs oregano300g/10½ oz Spanish pardina lentils or other green lentils600ml/20fl oz fresh vegetable stock2 ripe vine tomatoes, skins removed and chopped75g/2½oz caster sugar handful shelled walnuts100g/3½oz soft goats’ cheese 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 3 tbsp olive oil1 tbsp sherry vinegar½ tsp finely chopped chives½ tsp finely chopped mint 3 tbsp olive oil 1 tbsp sherry vinegar ½ tsp finely chopped chives ½ tsp finely chopped mint Method 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 make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. 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. 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. 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 make the dressing, mix the ingredients together in a bowl. To make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing.