Lentil Shrimp Stew

Ingredients

• 200 g shrimp (pre‑cooked)
• 2 tbsp oil
• 2 small red chilies
• 100 g carrots (1 carrot)
• 100 g celery root (1 piece)
• 100 g parsley root (2 roots)
• 70 g onions (2 onions)
• 250 g Puy lentils
• 1 sprig rosemary
• 800 ml classic vegetable broth
• 2 Bay leaves
• 100 g smoked tofu
• Salt
• black pepper
• 0.5 bunch Parsley
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Make a shallow cut on the top of each shrimp with a sharp knife, remove the black digestive strands. Rinse the shrimp, pat dry and mix in a bowl with 1 tbsp oil. Slice the chilies lengthwise, deseed, wash, finely chop and combine with the shrimp. Let marinate in the refrigerator for about 2 hours.

2. 2.

   Peel, wash, peel and dice the carrot, celery root and parsley root into roughly 1 cm cubes. Peel and finely dice the onions.

3. 3.

   Rinse the lentils under cold water in a sieve until the draining water runs clear.

4. 4.

   Heat the remaining oil in a pot over medium heat. Sauté the carrots, celery root, parsley root and onions for 3‑4 minutes while stirring.

5. 5.

   Add the lentils and stir briefly to toast them lightly. Wash and shake dry the rosemary sprigs.

6. 6.

   Pour in the broth, 400 ml water, bay leaves and rosemary. Partially cover with a lid and simmer the lentils over low heat for 60 minutes, stirring occasionally; remove the rosemary after about 40 minutes.

7. 7.

   Dice the tofu into roughly 1 cm cubes and add it to the stew 5 minutes before the end of cooking.

8. 8.

   Heat a non‑stick pan. Sauté the shrimp with the chili oil over high heat for 3‑4 minutes on all sides until nicely browned. Season with salt and pepper.

9. 9.

   Wash, dry shake and chop the parsley. Season the lentils with salt, pepper and vinegar. Add the shrimp, sprinkle with parsley and serve.