Lentil vegetables

Ingredients for 2 servings:

• 4 carrots
• 2 onions
• 1 garlic clove(s)
• 2 stalk(s) celeriac
• 1 root parsley
• 2 tsp oil
• 120 g lentils, dry
• 2 sprigs of thyme
• 1 bay leaf
• 400 ml vegetable stock
• 2 tsp dry white wine (alternatively balsamic vinegar)
• salt and pepper
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW 4 P

Dice the carrots, onions, garlic clove, celery, and parsley root. Fry the diced onions in heated oil, add the remaining diced vegetables, and roast for about 5 minutes. Add the lentils, thyme sprigs, and bay leaf to the vegetables, along with the broth and wine, and cover. Cook over medium heat for about 20 minutes. Season the lentils with salt and pepper and simmer for another 5 minutes with the lid uncovered. Remove the thyme sprigs and bay leaf and serve sprinkled with parsley. Tip: Lentils are particularly delicious with roasted meat or crusty bread.