Vegetarian Lentil and Potato Eintopf

• 2 tbsp Olive oil
• 2 medium Leek
• 2 medium Carrot
• 1 small Celeriac
• 250 g Brown lentils
• 2 Bay leaves
• 1 tsp Dried thyme
• 1.2 liters Vegetable stock
• 700 g Yukon Gold potato
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Apple cider vinegar
• 15 g Fresh parsley

1. Heat the olive oil in a large pot over a medium heat. Slice the leek, then add it to the pot and cook for 5 minutes until softened but not browned.
2. Peel and dice the carrots and celeriac, then stir them into the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to smell sweet and savoury.
3. Add the brown lentils, bay leaves and dried thyme, then pour in the vegetable stock. Bring to the boil, then reduce to a gentle simmer and cook for 25 minutes, stirring now and then.
4. Peel the potatoes and cut them into bite-sized chunks. Add them to the pot with the fine sea salt and black pepper, then simmer for 20 to 25 minutes until the potatoes are tender and the stew is thick and brothy.
5. Remove the bay leaves, then stir in the apple cider vinegar. Finely chop the parsley and fold most of it through, reserving a little to scatter over the bowls.

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