Name: Vegetable Stew
Total time: 25 min
Yield: 2
Ingredients: 2 Carrots (100 grams each); 0.5 large Kohlrabi (about 250 grams); 2 Scallions; 0.25 teaspoons Canola oil; 2 teaspoons Red lentils (about 20 grams); 0.75 cups Vegetable stock; Salt; Pepper; 0.5 bunches Parsley; 0.5 tablespoons Balsamic vinegar (to taste, more if desired)

Vegetable Stew - Vegetable Stew - Satisfying lentils: This vegetable stew helps keep you in shape! — Vegetable Stew - Satisfying lentils: This vegetable stew helps keep you in shape!

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Difficulty:	moderate
Preparation:	15 min
Ready in:	25 min

Low-sugar

Low-fat

Vegetarian

Vitamin-rich

1 serving contains

Nutritional value	Amount	EU-RDA %
Kcal	93	5%
Protein	6 g	12%
Fat	1 g	1%
Added Sugar	0 g	0%
Carbohydrates	14 g	5%
Roughage	7 g	-
Saturates	0 g	-

Recipe Development: EAT SMARTER

Ingredients

For servings

2	Carrots (100 grams each)
½	large Kohlrabi (about 250 grams)
2	Scallions
¼ teaspoons	Canola oil
2 teaspoons	Red lentils (about 20 grams)
¾ cups	Vegetable stock
	Salt
	Pepper
½ bunches	Parsley
½ tablespoons	Balsamic vinegar (to taste, more if desired)

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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Peeler, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Pot, 1 Tablespoon

Directions

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1 Rinse carrots, peel and trim. Trim kohlrabi and peel. Cut both into small cubes.

2 Trim scallions, rinse and cut into rings.

3 Heat oil in a pot and fry all the vegetables in it for about 4 minutes.

4 Pour in 100 ml (approximately 1/4 cup plus 2 tablespoons) of water. Stir in lentils and bring to a boil. Cook for about 10 minutes. Then add the broth and season with salt and pepper.

5 Rinse the parsley, shake dry, pluck off the leaves and chop with a large knife. Season to taste with vinegar, sprinkle with parsley and serve.