Belgian Lentil Stew with Leek and Carrot

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 1 onion, 2 leeks, 3 carrots and 150 g celeriac and soften in 1 tbsp olive oil for 5 minutes.

   5:00
2. 2

   Add 200 g small green lentils, 1 bay leaf and 900 ml vegetable stock.

3. 3

   Cover and simmer for 30 minutes until the lentils are tender but still have a little bite.

   30:00
4. 4

   Season to taste with salt. Store in individual containers – it will keep for 4 days in the fridge.