Lentil vegetables

Ingredients for 4 servings:

• 200 g mountain lentils
• 2 carrots
• 2 celery sticks
• 1 large onion(s)
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 tsp olive oil
• 1 bay leaf
• salt and pepper
• 1 tsp mustard
• 1 tbsp balsamic vinegar
• 1 tbsp herb vinegar
• 2 tbsp soy sauce
• 750 ml vegetable stock
• 1 tbsp dried herbs of Provence
• 1 tsp, heaped cornstarch
• e.g. chili flakes
• 2 tsp, heaped parsley, dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegan, low-fat

Weigh and wash the lentils. Peel and finely dice the carrots. Trim the celery stalks, cut them lengthwise, and dice them finely. Peel and finely chop the onion and garlic cloves. Wash the bell pepper, cut them lengthwise, remove the seeds, and dice them finely. Heat olive oil in a pan. Add the onions and garlic and fry until translucent. Add the carrots, celery, bay leaf, and herbs, and continue frying for about 2-3 minutes at medium heat. Add the lentils, bell pepper, balsamic vinegar, and soy sauce. Pour in 500 ml of vegetable stock and simmer for about 30-35 minutes. Gradually add the remaining stock. Then mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the lentils. Bring to a boil and stir. Remove the bay leaf. Stir the herb vinegar into the lentils. Season with mustard, salt, pepper, and chili flakes. Serve garnished with parsley. It goes well with mashed potatoes or spaetzle.