Lentil stew

Course Vegetarian
Cuisine Dutch
Servings 4 pax


  • 300 g Linzen Black Beluga lentils
  • vegetable oil
  • 1 pcs Rode ui chopped
  • 1 pcs witte ui chopped
  • 3 stems Bleekselderij chopped
  • 2 pcs winterwortelen peeled and cut into cubes
  • 3 tsp cake and gingerbread spices
  • 75 g Tomatenpuree
  • 1 l Groentebouillon
  • 400 g Geitenkaas soft, grillable
  • Zout
  • Peper
  • 250 ml Fruity, red wine
  • 2 pcs Laurierblaadjes


  • Wash and cook the lentils - salt-free - and let them cool in the cooking liquid.
  • Take a frying pan and heat a large dash of oil in it. Add both onion types and fry gently. Then add the celery and carrot cubes and fry with stirring.
  • After 5 minutes, add the cookie spices and bake with a little stir. Then add the can of tomato puree, let it bake and add the wine. Add the bay leaves and let it simmer for 20 minutes.
  • When the carrot is soft and almost cooked, add the drained lentils and possibly some of the cooking liquid. Add the vegetable stock and stir well.
  • Leave to simmer for 15 minutes and, if necessary, add some of the cooking liquid. Season with salt and pepper.
  • Preheat the oven or grill to 180ºC.
  • Place the goat cheese on a piece of baking paper. Grill for 5 minutes or as long as necessary to form a brown, crispy crust. Divide the cheese into four or eight.
  • Put the lentil stew in a nice deep plate and put the pieces of goat cheese on top.
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