Lentil stew

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.