Recipe with honey

Forest honey and lentil stew with root vegetables

The robust, spicy forest honey rounds off the earthy flavours of lentils and root vegetables and gives the autumn stew a dark depth. Its tart note goes with robust vegetables.

⏱ Prep 20 min · Cook/bake time 40 min · Total 60 min · 4 servings

Ingredients

• 250 g brown lentils
• 2 carrots
• 2 parsnips
• 1 piece of celeriac (approx. 150 g)
• 2 onions
• 2 cloves of garlic
• 2 tbsp rapeseed oil
• 2 tbsp forest honey
• 2 tbsp tomato purée
• 1.2 l vegetable stock
• 2 bay leaves
• 2 tbsp apple cider vinegar
• Salt, pepper
• 1 bunch of parsley

Method

1. Rinse the lentils cold in a sieve and drain.
2. Peel the carrots, parsnips and celeriac and cut into small cubes. Finely chop the onions and garlic.
3. Heat oil in a large pot. Sweat the onions and garlic until translucent, then add the root vegetables and fry for 5 minutes.
4. Stir in the tomato purée and fry briefly. Add the lentils, bay leaves and stock.
5. Bring everything to the boil and simmer over medium heat for about 35 minutes until the lentils are soft.
6. Remove the bay leaves, stir in the forest honey and apple cider vinegar. Season with salt and pepper.
7. Chop the parsley and sprinkle over the stew.

Nutrition per serving (approx.): 340 kcal · Fat 9 g · Carbohydrates 46 g · Protein 18 g

Tip: Stir in the forest honey only at the end so that its spicy aroma is preserved.

Honey used: View forest honey in the shop →

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