Lentil stew with beetroot

Ingredients for 4 servings:

• 1 kg beetroot
• 1 garlic clove(s)
• 1 bunch soup greens, small
• 1 onion(s)
• 2 tbsp oil, neutral
• Salt and pepper, white
• Coriander, ground
• Cumin, ground
• bay leaves
• Allspice
• ½ tsp peppercorns, white
• 2 tbsp vegetable broth (instant powder)
• 150 g lentils, red
• ½ lemon(s), untreated
• ½ bunch parsley
• 1 liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the beetroot in salted water for about 45 minutes. In the meantime, finely chop the garlic, finely chop the vegetables, and halve the onion. Place the onion halves in a large pot and fry vigorously without fat. Add the oil, garlic, and vegetables and sauté everything. Add the spices (except the parsley) and deglaze with a good liter of water. After 10 minutes, add the lentils and simmer for another 5 minutes. Add the peeled and finely chopped beetroot to the stew. Thinly slice half a lemon and add it. Season again and sprinkle with the parsley. Serve with baguette.