Lentil stew with carrots and sweet potatoes

Ingredients for 4 servings:

• 100 g lentils, red
• 100 g beluga lentils
• 1 onion(s)
• 2 large carrots
• 200 g celeriac
• 250 g sweet potatoes
• 1 tbsp rapeseed oil
• 2 tsp curry powder
• 650 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

for cold winter days

Add the beluga lentils to gently boiling water. Cook over medium heat for about 20 minutes until al dente. After 10 minutes, add the red lentils and cook. Shortly before the end of the cooking time, season with salt and drain in a sieve, rinse, and drain well. Finely dice the onion. Clean and peel the carrots, celery, and sweet potatoes, and cut into approximately 1 cm cubes. Melt the rapeseed oil in a large pot. Sauté the onion over medium heat for 3-4 minutes. Add the carrots, celery, and sweet potatoes and sauté for another 3-4 minutes. Season with salt and pepper. Add the curry powder, sauté briefly, and add the stock. Simmer over low heat for about 25 minutes. Add the lentils and cook for a few minutes. If desired, you can lightly purée part of the stew to improve its consistency.