Lentil Stew with Rösti
Ingredients
- For the stew
- 500 grams seasonal Vegetables
- 80 grams crushed Barley
- 200 grams Beluga lentil
- 1 bay leaf
- ½ tsp dried Lovage
- 1 generous pinch ground ginger
- salt
- 1 Tbsp almonds
- 1 Tbsp Pine nuts
- ½ bunch parsley
- 1 generous pinch ground cloves (and coriander)
- 1 generous pinch ground allspice
- 2 Tbsps Vinegar
- For you rösti
- 2 Parsnips
- 1 onion
- 1 bunch parsley
- salt
- black peppers
- 2 Tbsps fine Spelt flour
- 1 egg
- 1 Tbsp Whipped cream
- olive oil
Preparation steps
For the stew, rinse and trim the vegetables as needed and cut into small pieces. Toast the barley meal in a large dry saucepan. Pour in 1 liter (approximately 4 cups) of water. Add the bay leaf, lovage, ginger and lentils and bring to a boil. Add the chopped vegetables and pour in another 1 liter of water. Simmer over low heat for about 20 minutes, until the vegetables are soft. Season the soup with salt and keep warm.
For the rosti, peel and grate the parsnips. Peel the onions, rinse the parsley, shake dry finely chop, and mix with the onion. Stir together the parsnips, onions, parsley, spelt flour, egg and cream. Season with salt and pepper.
Heat some olive oil in a pan. Drop tablespoonfuls of the rosti batter in the pan and press flat. Fry on both sides for about 7 minutes, until golden brown. Arrange on a plate.
Meanwhile, chop the almonds coarsely and toast the pine nuts in a dry pan, stirring constantly.
Season the stew with cloves, allspice and coriander to taste and add the vinegar. Before serving, sprinkle with the almonds, pine nuts and parsley. Saute the carrot sticks, celery leaves and onion and garnish the stew. Serve alongside the rosti.
