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Turnip, carrot, kohlrabi, and lentil stew

updated

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Ingredients for 2 servings:

  • 100 g Pardina Lentils
  • 150 g turnips
  • 125 g carrot(s)
  • 1 small kohlrabi with greens
  • 1 onion(s), red
  • 1 onion(s), white
  • 500 ml water
  • herbal salt
  • salt and pepper
  • 1 tbsp oil
  • 1 clove(s) garlic
  • some chili powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with Pardina lentils

Peel the turnips, carrot, kohlrabi, garlic, and onions, then dice them very finely. Sauté the vegetables in oil. Add the lentils and water and simmer unsalted for 30-35 minutes. Season to taste, stir in the chopped kohlrabi greens, and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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