Vegetarian Lentil Stew

Ingredients

• 300 g Beluga lentils
• 3 quince
• 2 tbsp lemon juice
• 3 Carrots
• 1 parsley root
• 350 g celeriac
• 1 tbsp Rapeseed Oil
• 1 l vegetable broth
• 120 ml heavy cream
• 20 g butter
• 2 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Rinse lentils and cook in water without salt for about 25 minutes. Then drain and rinse with cold water.

2. 2.

   Rub quince with a cloth, wash, peel, core, and slice into thin wedges. Drizzle with lemon juice. Peel carrots, parsley root, and celeriac and cut into roughly 1 cm cubes. Sauté vegetables in hot oil while stirring for 2–3 minutes. Add vegetable broth and cream. Cook about 10 minutes until vegetables are tender.

3. 3.

   Meanwhile heat butter and cook quince over low heat for about 15 minutes, covered, until soft.

4. 4.

   Add lentils to the soup and simmer for another 5 minutes. Season with balsamic vinegar, a pinch of salt, and pepper. Serve on plates, arranging quince wedges on top.