Vegetable Stew with Beans, Lentils and Spelt

For the vegetable stew with beans, lentils and spelt, soak the dried legumes and spelt in plenty of cold water for about 12 hours (preferably overnight).

Then drain through a sieve and rinse thoroughly. Chop the onion and sauté in olive oil until translucent. Deglaze with balsamic vinegar and let it boil down a bit.

Add 2 liters of water, the legume-grain mixture and the bay leaves to the onions in the pot and simmer covered for about 1 ½ hours.

Meanwhile, chop the potatoes, carrots and garlic cloves. After the 1 ½ hours of cooking, add the potato, carrots, garlic, tomato paste, bell pepper paste, Italian herbs, soup powder (or salt) and pepper and simmer for another 30 minutes.

Season the vegetable stew with beans, lentils and spelt with salt and pepper and serve with fresh bread, if desired.

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