1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 garlic clove, crushed
1 onion, finely chopped
2 ripe vine tomatoes, skins removed and chopped
300g/10½ oz Spanish pardina lentils or other green lentils
1 bay leaf
75²µ/2½´Ç³ú caster sugar
2 tbsp olive oil
few sprigs oregano
600ml/20fl oz fresh vegetable stock
handful shelled walnuts
100g/3½oz soft goats’ cheese