Colorful Lentil Stew

Clean and rinse the greens. Cut carrots into slices, leek into rings. Dice celery and parsley root. Rinse and chop celery greens.

Heat oil in a saucepan. Sauté vegetables in it. Extinguish with 3/8 liter of water, bring to a boil and stir in the clear soup. Cook the vegetables in the clear soup for about 10 minutes. Add the lentils to the vegetables and simmer on low heat for about 5 minutes.

Cut salami into coarse cubes and warm up briefly in the stew. Season the stew with pepper.

Serve with hearty rye bread.

Beverage tip: Cool beer

Our tip: Use young, tender carrots!

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