Root pot with lentils

Ingredients for 4 servings:

• 100 g lentils
• 1 onion(s)
• 1 clove(s) garlic
• 200 g parsley root(s)
• 1 carrot(s)
• 2 tsp germ oil
• 1 orange(s)
• ½ tbsp cumin powder
• 1 tsp turmeric powder
• 1 pinch(s) of sugar
• 2 tsp vegetable broth, instant (strong bouillon)
• salt and pepper
• Orange peel, some strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple & delicious

Bring the lentils to a boil in a pot of cold water and simmer over low heat for 15 minutes. Then drain and let it drain. Peel the onions, garlic, parsley roots, and carrots. Cut the onion into rings, and slice the parsley roots and carrots. Finely chop the garlic. Heat the seed oil and sauté the onion and garlic. Add the parsley roots, carrots, cumin, turmeric, and sugar, and sauté briefly. Squeeze the orange, add the juice and 375 ml of water to the vegetables, bring to a boil, and add the vegetable stock powder. Add the lentils, cover, and simmer over low heat for about 15 minutes. Season with salt and pepper.