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.