Summary

Ingredients

• 500 g lentils, dried plate lentils
• 2 medium onion (s)
• 2 carrot (s)
• 1 leek
• 1 celery root
• 6 medium potato (s)
• 3 tablespoon lovage, fresh, chopped
• 2 tablespoon marjoram, fresh, chopped
• 1 clove garlic
• 2 liters water
• 1 liter vegetable broth, light
• 2 tablespoon oil, neutral
• 1 pinch (s) sugar
• Smoked salt (hickory)
• Pepper, black, freshly ground

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Instructions

1. Boil the lentils (which you no longer need to soak) with 2 liters of water in a pressure cooker on the highest setting for 10 minutes (they need about 45 minutes in a normal saucepan).
2. Peel the onions and cut in half lengthways, cut twice lengthways and then cut across into thin rings (1/6 ring sections). Heat the oil in a large saucepan, add the onions and brown. They should get really dark, but not burn.
3. Peel the carrots, clean or wash the celery and leek. Cut the carrots into cubes. Halve the celery and also cut one half into cubes. There should be roughly the same number of celery and carrot cubes. Put the other half aside. Cut off the hard, dark green and the root from the leek and discard. Halve the rest and cut into fine rings. Add the chopped vegetables to the onions and let them take some color.
4. Meanwhile, peel the potatoes and cut them into cubes. Halve the celery that was set aside. Pour in the vegetable stock and add the potatoes, the two large pieces of celery, sugar and herbs, press the garlic and stir in as well. Pepper and a little salt, let simmer for about 25 minutes.
5. Add the cooked lentils to the vegetables and season with smoked hickory salt and pepper.
6. Let the stew stand overnight and, if necessary, season again after reheating. It doesn`t hurt if the stew starts to cook slightly, but make sure that it doesn`t burn. Remove the two large pieces of celery before serving.