Ingredients (use vegan versions):
- 500 g dried lentils (small green Puy lentils are best)
- 3 medium potatoes
- 3-4 medium carrots
- 1/2 celeriac
- 1 stalk leek
- 1 small parsley root
- 3 dried laurel leaves
- vegetable oil
- 1 1/2 litres vegetable stock with some vegan red wine mixed in
- tomato paste (optional)
- pepper, soy sauce, vegan sugar, vegan red wine vinegar
Directions:
Dice potatoes, carrots, celeriac and parsley root into
fairly small cubes (about 1 cm). Cut leek in 1 cm rings.
Sauté the veggies in vegetable oil. Add lentils and
vegetable stock (note: lentils should be well covered!),
season with soy sauce, pepper, and some vegan sugar (I use at
least one teaspoonful). Add the laurel leaves and cook. In a
pressure cooker, this takes about 20 minutes.
When cooked, take out the laurel leaves and discard them,
add the vinegar (to taste) and tomato paste if desired.
This is a variation of a traditional German recipe.
If you want to be traditional you can serve this
with a vegetarian sausage – but it is nice by itself, and
particularly good for a cold winter day.
Serves: 6
Preparation time: 45 min