Middle Eastern lentil stew
- Wash the herbs, pat dry and remove the leaves from the stalks. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the herbs and rinse out the blender jug.
- Peel and halve the onions, peel the garlic, put both ingredients into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the oil and, the measuring beaker not inserted, stew with the roast button/3 minutes.
- Add the lentils, salt, cumin, ras el-hanout and 700 ml hot vegetable stock and, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/100 °C. Add the tomatoes to the lentils in the blender jug, attach the steamer attachment to the blender jug, place the block of feta in the deep steamer basket, close and cook with the reverse button/5 minutes/speed setting 1/100 °C.
- Remove the steamer attachment and ladle the lentil stew into four bowls. Break the feta into pieces using the spatula and arrange on top of the lentils. Sprinkle with the herbs and serve.
Add any of the following to the lentil stew: lemon zest, chilli flakes, pine nuts or drizzle with olive oil. Pitta bread can be served for dipping.
Bon appétit with Monsieur Cuisine