Vegan Linseneintopf (German Lentil and Vegetable Stew)

• 2 tbsp Rapeseed oil
• 1 large Leek
• 2 medium Carrot
• 400 g Celeriac
• 250 g Dried green lentils
• 2 Bay leaves
• 1.2 liters Vegetable stock
• 1 tbsp Apple cider vinegar
• 10 g Fresh parsley
• 4 tsp Dijon mustard

1. Trim the leek, then wash well to remove any grit and slice. Peel the carrots and celeriac, then cut into small, even pieces so they cook at the same rate.
2. Heat the rapeseed oil in a large pot over a medium heat. Add the leek, carrots and celeriac and cook for 8 to 10 minutes, stirring often, until the leek softens and the vegetables start to smell sweet.
3. Stir in the dried green lentils and bay leaves, then pour in the vegetable stock. Bring to the boil, then reduce to a gentle simmer and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
4. Stir in the apple cider vinegar and simmer for 2 minutes. Finely chop the fresh parsley and stir most of it through, then taste and add a little more vinegar if you want a brighter finish.
5. Ladle the stew into bowls and sprinkle with the remaining parsley. Serve piping hot with the dijon mustard on the side for stirring in at the table.

Made this recipe? Rate it — a comment is optional.