Lentil stew

Peel the onion and dice it finely.

• 1 Onion

Heat the olive oil in a large pot over medium heat. Sweat the diced onion with 1 pinch salt for about 6 minutes, until golden yellow. Stir now and then.

• 2 tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, peel the carrots and cut them into 1 cm cubes.

• 2 Carrots

Meanwhile, while step 2 runs

Meanwhile, trim the leek, halve it lengthwise, rinse it thoroughly and cut it into thin half rings.

• ½ Leek

Meanwhile, while step 2 runs

Meanwhile, peel the garlic and chop it finely.

• 2 Garlic cloves

Add the carrots, leek, tomato paste, paprika powder and marjoram to the onion. Toast for about 3 minutes while stirring, until the tomato paste darkens.

• 1 tbsp Tomato paste
• 1 tsp Paprika
• 1 tsp Marjoram

Meanwhile, while step 6 runs

Meanwhile, peel the potatoes and cut them into 1.5 cm cubes.

• 300 g Potatoes

Meanwhile, while step 6 runs

Meanwhile, rinse the lentils in a strainer under cold water. You don't need to soak brown lentils.

• 150 g Brown lentils

Add the garlic and toast for about 1 minute more, until it smells good. It shouldn't turn brown.

Add the potatoes, lentils and bay leaf. Pour in 800 ml hot broth and bring to a boil over high heat.

• 800 ml Vegetable broth
• 1 Bay leaf

Place the lid on at an angle and simmer over low heat for about 30 minutes, until the lentils are soft but still have a bite. Stir now and then.

Meanwhile, while step 11 runs

Meanwhile, cut the bread slices into 1 cm cubes.

• 2 Slices of bread

Meanwhile, while step 11 runs

Meanwhile, heat the vegetable oil in a pan over medium heat. Toast the bread cubes for about 5 minutes, until golden brown and crispy. Season with 1 pinch salt.

• 1 tbsp Vegetable oil
• Salt

Meanwhile, while step 13 runs

Meanwhile, rinse the parsley, shake it dry and chop it coarsely.

• ½ bunch Parsley

Remove the bay leaf. Use the back of the wooden spoon to mash about a third of the potatoes in the pot. This makes the stew creamy.

Season with 1 tbsp vinegar, salt and pepper. The vinegar only goes in now, so the stew tastes fresh and not flat.

• 1 tbsp Vinegar
• Salt
• Black pepper

Fill the stew into deep bowls and sprinkle with parsley and bread cubes. Leftovers keep for 3 days in the fridge, so store the bread cubes separately.