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Lentils and goats’ cheese with caramelised walnuts
Fruit and vegetables
1
onion
, finely chopped
1
carrot
, peeled and finely chopped
1
celery
stalk, finely chopped
1
garlic
clove, crushed
2 ripe vine
tomatoes
, skins removed and chopped
Tins, packets and jars
300g/10½ oz Spanish pardina
lentils
or other green
lentils
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
few sprigs
oregano
600ml/20fl oz fresh
vegetable stock
75g/2½oz
caster sugar
handful shelled
walnuts
Dairy, eggs and chilled
100g/3½oz soft goats’
cheese
Other
3 tbsp olive oil
1 tbsp sherry vinegar
½ tsp finely chopped chives
½ tsp finely chopped mint
Back to recipe
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