Vegetarian lentil stew

Ingredients for 4 servings:

• 1 onion(s)
• 10 cloves
• 225 g lentils, Puy lentils or brown lentils
• 1 bay leaf
• 1 ½ liters vegetable broth
• 2 stalk(s) leeks, finely chopped
• 2 potatoes, diced
• 2 carrots, chopped
• 3 zucchini, diced
• 1 stalk(s) celery, chopped
• 1 bell pepper(s), red, pitted and chopped
• salt and pepper
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

succeeds easily

Preheat the oven to 180 degrees Celsius. Press the cloves into the onion. Place the lentils in a large pot, add the onions and bay leaf, and pour in the stock. Cover and bake in the preheated oven for 1 hour. Remove the pot from the oven. Remove the onion and discard the cloves. Slice the onion into rings and return it to the pot along with the leek, potatoes, carrots, zucchini, celery, and red bell pepper. Mix everything well and season with salt and pepper to taste. Cover and return to the oven for another hour. Remove and discard the bay leaf. Stir in the lemon juice, season to taste, and serve the stew straight from the pot.