Warming and satisfying – just the ticket for those cold winter days
Serves 4
Preparation
| 500 | g | mixed vegetables (e.g. carrots, leek, celeriac, onion, garlic) | diced (c. 1cm) |
| 500 | g | potatoes | diced (c. 1cm), add to a saucepan, replace lid, sweat on a low heat for c. 15 minutes |
| 500 | ml | water (and stock cube as directed) | add the stock cube to the water and slowly add about 300ml of the stock to the potatoes and vegetables |
| 150 | g | lentils | quickly rinse in a sieve, add to stew |
| add remaining stock (200ml) now so the lentils have enough moisture to absorb (if necessary, add some more water) | |||
| simmer for 10 minutes | |||
| salt, pepper, thyme, marjoram | Add to taste |
Chef’s tip
This stew goes well with sausages or Frankfurters.
The smaller the diced vegetable cubes the quicker they will go soft.
