Vegetarian lentil stew

Ingredients for 12 servings:

• 500 g lentils
• 1 ½ kg potatoes, mainly waxy
• 6 large carrots
• 1 celeriac
• 2 stalk(s) leeks
• 2 large onions or 3 medium-sized
• 2 cloves garlic
• 3 beefsteak tomatoes
• 1 tbsp balsamic vinegar or a little more
• 2 tsp sugar
• salt and pepper
• lovage
• Parsley, flat
• 2 parsley roots
• 1 tbsp butter or neutral oil
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Alternatives for non-vegetarians (I have to cook for a partially vegetarian family) are given.

You need a large pot for this; mine holds 9 liters. Clean the vegetables. Dice the potatoes, carrots, parsley roots, and celery into small cubes, less than 1 cm thick. Roughly dice the tomatoes; if you like, you can peel them first. Slice the leek into thin rings. Chop the onions into smaller cubes, less than 5 mm thick. Slice the garlic as thinly as possible. Melt the butter, sauté the garlic briefly over high heat, then add the sugar and then the balsamic vinegar, and let it caramelize. (If you’re not vegetarian, you can add some rendered bacon separately.) Add the onions and sauté until translucent. Then add the carrots, then the parsley roots, celery, and leek, and let them brown slightly. Add the tomatoes and 1.5 liters of water and bring to a boil, then add the lentils and simmer for 20 minutes. (For non-vegetarians, simmer the Mettwurst sausages.) Then add the potatoes to the pot, fill with water, and simmer for another 20 minutes. Finally, season with spices, parsley, and balsamic vinegar.