Lentil Stew

Ingredients

• 300 g split lentils
• 200 g celery root
• 3 Carrots
• 3 firm potatoes
• 1 onion
• 2 Bay leaves
• 15 g butter
• 2 tbsp flour
• Salt
• black pepper (freshly ground)
• 2 tbsp wine vinegar
• 240 g sausages (4 sliced)
• parsley (for garnish)

Instructions

1. 1.

   Cover lentils in a bowl with plenty of water and soak overnight. Rinse and drain well. Wash parsley, shake dry, and pick the leaves.

2. 2.

   Peel celery root, carrots, potatoes, and onion; dice into small cubes. Bring about 700 ml water to a boil in a pot. Add diced vegetables, drained lentils, and bay leaves. Cover and simmer over low heat for about 30 minutes, stirring occasionally and adding more water if needed.

3. 3.

   Melt butter in a small saucepan, add flour, and lightly brown while stirring. Gradually whisk in some of the cooking liquid from the lentils to make a roux. Stir this into the stew and let it cook uncovered on low heat for about 10 minutes until the soup thickens slightly.

4. 4.

   Season the lentil stew with salt, pepper, and vinegar; add sliced sausages and heat through for about 5 minutes. Serve garnished with parsley leaves.