500 g dried lentils (small green Puy lentils are best)
3 medium potatoes
3-4 medium carrots
1 stalk leek
1 small parsley root
3 dried laurel leaves
1 1/2 litres vegetable stock with some red wine mixed in
tomato paste (optional)
pepper, soy sauce, sugar, vegan red wine vinegar
Dice potatoes, carrots, celeriac and parsley root into fairly small cubes (about 1 cm). Cut leek in 1 cm rings.
Sauté the veggies in vegetable oil. Add lentils and vegetable stock (note: lentils should be well covered!), season with soy sauce, pepper, and some vegan sugar (I use at least one teaspoonful). Add the laurel leaves and cook. In a pressure cooker, this takes about 20 minutes.
When cooked, take out the laurel leaves and discard them, add the vinegar (to taste) and tomato paste if desired.
This is a variation of a traditional German recipe. If you want to be traditional you can serve this with a vegetarian sausage - but it is nice by itself, and particularly good for a cold winter day.