for 4 people

Croutons

200 g	day-old bread, cut into slices approx. 1 cm wide
1 tbsp	butter, melted
1 tbsp	olive oil
2 sprigs	thyme
2 pinches	salt

Stew

2 tbsp	butter
300 g	leek, green part finely chopped, white part cut into rings
1	onion, finely chopped
1	garlic clove, squeezed
5 dl	vegetable bouillon
200 g	brown lentils
3 sprigs	thyme
1 dl	cream
1	lime, all of the juice (yields approx. 50 ml)
	salt and pepper to taste

To serve

50 g	pitted green olives, quartered
1 tbsp	olive oil

How it's done

Croutons

In a bowl, mix the bread with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove.

Stew

Heat the butter in a pan. Add the leek, onion and garlic, sauté for approx. 2 mins. Add the stock, lentils and thyme, bring to the boil. Reduce the heat, cook (uncovered) for approx. 15 mins. until just soft. Pour in the cream, simmer for approx. 2 mins. Add the lime juice, mix, season.

To serve

Plate up the stew, top with the croutons and olives. Drizzle with oil.

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