German lentil stew
Brown lentils simmered with potatoes and vegetables, finished with a splash of vinegar.
50 min
Ingredients
Cooking for
Recipe serves 4
- Brown lentils250 g
- Waxy potatoes400 g
- Carrots2
- Celery1 stalk
- Onions1
- Vegetable oil1 tbsp
- Tomato paste1 tbsp
- Stock (vegetable)1.2 l
- Bay leaves1
- Vinegar1 tbsp
- Saltto taste
- Black pepper (optional)to taste
Method
- 1
Dice the onion, carrots, celery and peeled potatoes.
- 2
Fry the onion in the oil for 3 minutes, stir in the tomato paste, then add the lentils, vegetables, potatoes, stock and bay leaf.
- 3 min
- 3
Simmer with the lid half on for 35 minutes until the lentils are tender. Remove the bay leaf, add the vinegar and season with salt and black pepper.
- 35 min