Autumn Lentils

To me the difference between spring and autumn it´s always… a bowl of lentils!

Today´s a bit chilli back home in Amsterdam so I decided to cook for my boyfriend and I a little treat!

I love cooking lentils because you can toss on the stove whatever you like and it will only make lentils better! so I guess it´s time to be creative!

I on the other hand will give you the traditional recipe my mom used to cook for me which is by the way my favourite one.


  • .Vegetable Stock (as much as necessary)
  • 1/2 can plane Tomato pure
  • Olive oil
  • Salt & pepper totaste
  • 1 big carrot
  • 1 medium size onion
  • 1 paprika
  • 1 small piece of celery
  • 1/5 leek plant
  • 4 small white potatoes
  • 150 gr Green lentils
  • 150 gr Beluga lentils


Sautée on a casserole: I´ve made this recipe for 2 so bare in mind the proportions

Olive Oil

Chopped: 1 medium onion, 1 parika, 1 big carrot, 7 cm piece of celery, 1/5 plant of leek and salt to taste.

Add 1 L of vegetable stock, Lentils (I combined the regular green lentils & Beluga lentils) . In the same step I added half a can of plane tomato pure and salt to taste. Add more stock as it evaporates so it has a soupy consistency in the end.

Let it cook for 10 minutes, Add chopped potatoes (I used white small ones with peel) and cook for another 20 minutes in low to medium fire.

Serve in a bowl with a twist of Grana Padano grated cheese and parsely on top.

Hope it keeps you warm this winter seasson!



The Food Vandal


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