Vegetable and Lentil Stew

Ingredients

• 100 g Carrots (2 carrots)
• 250 g Kohlrabi (0.5 kohlrabi)
• 60 g Spring onions (2 spring onions)
• 1 tbsp Olive oil
• 70 g red lentils
• 200 ml Mediterranean vegetable broth
• Salt
• Pepper
• 10 g Parsley (0.5 bunch)
• 0.5 tbsp Balsamic vinegar

Instructions

1. 1.

   Peel the carrots and kohlrabi and dice them finely.

2. 2.

   Wash, clean, and slice the spring onions into rings.

3. 3.

   Heat the oil in a pot and sauté the carrots, kohlrabi, and spring onions for about 4 minutes over medium heat.

4. 4.

   Add 140 ml of water, stir in the lentils, and bring to a boil. Let it simmer for about 10 minutes over medium heat. Then add the broth, salt, and pepper.

5. 5.

   Wash, dry, pluck the leaves from the parsley, and chop them coarsely with a large knife. Season the vegetable and lentil stew with vinegar, sprinkle with parsley, and serve.