Ingredients for about 4 people:

about 300 g dried lentils
2 kohlrabi bulbs
250 g potatoes
250 g carrots
2 onions
1 piece of coconut oil
smoked paprika
savory
thyme
cumin
chilli flakes
about 1 l vegetable stock
½ litre plant-based milk
1 bay leaf
Tamari or shoyu
Herb salt
freshly ground black pepper
In addition:
kohlrabi leaves (if available)
a little soya cream

Method:

1. For the kohlrabi and carrot stew, wash the dried lentils thoroughly under running water using a sieve and leave them to soak overnight. The next day, once they have softened, drain off the soaking water and then cook the lentils for about half an hour.
2. In the meantime, trim, wash and peel the kohlrabi bulbs, then cut them into small cubes. Set aside a little of the kohlrabi leaves.
3. Scrub the potatoes with a vegetable brush, trim if necessary, and dice into small cubes.
4. Scrub the carrots with a vegetable brush, trim them and cut them into small pieces.
5. Peel and finely chop the onions.
6. Heat the coconut oil in a deep saucepan and fry the diced onions.
7. Add the finely diced kohlrabi, potato and carrot pieces, along with the bay leaf, and fry briefly.
8. Season with the smoked paprika, savory, thyme, cumin and chilli flakes, then mix well.
9. Add the lentils and deglaze the pan with the vegetable stock.
10. Pour in the plant-based milk and leave to simmer for about 20–25 minutes.
11. Then remove the bay leaf and season to taste with tamari or shoyu, herb salt and freshly ground black pepper.
12. Serve in deep plates, drizzle with a little soya cream and garnish with the kohlrabi leaves.

Product description:

Lentils vary in colour from green to yellow to brown, as they develop a brownish hue during storage. However, the colour has no effect on cooking time or flavour. They are characterised by a firm, crunchy texture compared to other types of lentils. Lentils are high in energy, contain high-quality carbohydrates and are low in fat. They are also a good source of protein and rich in B vitamins.