The New Year is here! The beginning of the year is usually the time when we make plans for the future. Away from the sparkle of the holidays past. In January, we promise ourselves that we will be better. That we will do better this year.

For that, we often turn to healthy food. To go with our resolutions. But we also need comfort food. After all, New Year’s resolutions can be challenging.

Good grains and pulses are what comes to mind when we think of good, comfort food. Today, we’ve selected for you a very interesting recipe. Leeks, sweet potatoes, and lentils all come together for a unique take on the (let’s be honest), sometimes boring lentil stew.

This warm and hearty soup is the perfect accompaniment for your new years resolution planning. And a tip for you: When serving, drizzle some aged balsamic vinegar on top. It makes all the difference in the world.

For 4 people

3 tbs extra virgin olive oil 

1 small leek
2 small sweet potatoes (approx. 250g)
1 clove of garlic, finely chopped
150gr lentils (+link if we have)
1.5 lt of vegetable stock
Salt and pepper
Bay leaf, thyme (optional)

To serve (optional):
Balsamic vinegar 
Fresh parsley

Peel the sweet potatoes and cut them in small cubes. Finely slice the leek. In a large saucepan, and over medium heat, pour the olive oil. Add the leaks and stir until soft and slightly caramelised. Add the garlic, sweet potatoes and lentils and still until covered in oil and well mixed. Add the vegetable stock. Season with salt and pepper and add the herbs (if using). Bring to the boil, then lower the heat and simmer until lentils are cooked through, adding more liquid if needed. Serve with a drizzle of balsamic vinegar and fresh parsley.


Thanksgiving is the time in November when people from across the pond gather together, give thanks and share food. Today, we do not give thanks for the harvest we’ve had, like people used to do. Nonetheless, it is a good opportunity to reflect on what we are thankful for.

As autumn ends, we are thankful for the comforting food that nourishes us. For the pure ingredients that transform into love. So this week, away from the extravagant thanksgiving dishes, we chose to prepare something simple for you.

A warm, hearty vegetarian lentil salad. It is inspired by this season’s “harvest”, using, what else, beetroot. Our sweet vinegar, fruity and crisp adds sharpness. Our salty, mature feta cheese balances the sweetness of the beetroot. Herbs add freshness and shine.

It is luscious and really easy to make.

Lentil and Beetroot salad with Feta Cheese

Serves two

200g beetroot, stalks and leaves trimmed (save them for soups or salads)
150g lentils
50g feta cheese, crumbled
2 tbsp fresh mint, chopped plus more for garnish 4g

For the dressing:
4 tbsp extra virgin olive oil
2 tbsp sweet vinegar
salt to taste

Place the beetroot in a roasting tray, drizzle some olive oil, salt and pepper. Roast at 200°C, covered, for around 45 minutes or until tender when pierced with a fork. Alternatively, boil with plenty of water, until tender when pierced with a fork. When they are still warm, peel them and cut into cubes.

Place the lentils in a small cooking pot with lots of water and boil until tender. Drain and rinse under cold water. 

To make the simple dressing, whisk together the olive oil and sweet vinegar with a pinch of salt and the chopped mint.

Mix together the lentils, beetroot, feta cheese and dressing. Garnish with more mint if you want. Say goodbye to autumn and welcome the winter that’s coming.