Austrian Lentil Eintopf

Rinse 350 g brown lentils, pick them over and set aside. Dice 2 onions finely, slice 100 g leek into thin rings, and cut 200 g carrots and 200 g celery root into small cubes.

Heat 2 tbsp vegetable oil in a large pot. Sauté the onion and leek over medium heat for 4–5 minutes until translucent.

Sprinkle the vegetables with 1 tbsp wheat flour, stir and cook for 1 minute, without letting the flour brown.

Pour in 800 ml vegetable stock, stirring constantly to avoid lumps. Add the lentils, carrots, celery root, 1 bay leaf and 2 g lovage.

Bring to a boil, cover with a lid and simmer over low heat for about 30 minutes, until the lentils and vegetables are tender and the eintopf has thickened.

Remove the bay leaf. Stir in 1–2 tbsp wine vinegar, season with salt and black pepper to taste and heat through for another 2 minutes.

Ladle the eintopf into bowls and sprinkle with 10 g chopped parsley. Serve hot; add bread on the side if desired.