Sitting in Ugg boots and jumper, looking out the window as I write. It is blowing an Indian Ocean gale and the rain is pelting down. July in Perth. So, what to eat on a wintry day? Catalonian! Try this easy and nutritious lentils dish from Stephan Mitsch’s new book, Barcelona Cult Recipes (Murdoch Books)? Warm up, fill up and feel completely sated with this delicious Spanish veggie classic. 

Serves 4


3 French shallots

2 garlic cloves

2 carrots

1 zucchini (courgette)

3 ripe tomatoes

200 g blue-green Puy lentils

1 bunch flat-leaf (Italian) parsley

750 ml vegetable stock

50 g pitted green olives

50 g pitted dry black olives

1 tablespoon tomato paste

(concentrated purée)

Salt and pepper

1 flameproof casserole dish

1 chopping board


Low heat

Preparation time 10 minutes

Cooking time 20 minutes

Peel and finely slice the shallots and garlic.  Peel and cut the carrots into cubes. Cut the zucchini and tomatoes into cubes. Rinse the lentils. Chop the parsley. Put all of the ingredients in a flameproof casserole dish, pour in the vegetable stock and cook over low heat for 20 minutes. Season with salt and pepper.


Barcelona Cult Recipes by Stephen Mitsch, Murdoch Books, RRP $49.99 Photography by Arnold Pöschl



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