German lentil and vegetable stew

German lentil and vegetable stew. Dried lentils, uncooked, Raw peeled potato, Raw carrots.

Isa Zucker — adaptação

15 + 45 min · 4

Ingredients

• 260 g Dried lentils, uncooked
• 300 g Raw peeled potato
• 200 g Raw carrots
• 150 g Raw celeriac
• 150 g Raw leek
• 120 g Raw onions
• 25 g Olive oil
• 25 g Apple cider vinegar
• 1 g Dried marjoram
• 1500 g water retained in recipe; excludes discarded cooking water
• 200 g plain rye bread, without eggs, dairy or animal fat
• 5 g Table salt
• 1 g Ground black pepper

Preparation

1. Rinse the lentils. Dice potatoes, carrot, celeriac and onion; wash and slice the leek.
2. Sauté onion and leek in oil for 5 minutes. Add lentils, remaining vegetables, marjoram and all the measured water.
3. Simmer covered for 35–40 minutes until lentils are tender. Add vinegar, salt and pepper. Serve with 50 g rye bread per person.