Colorful Lentil Stew

Clean and rinse the greens. Cut carrots into slices, leek into rings. Cut celery and parsley root into cubes. Rinse and chop celery greens. Heat oil in a saucepan. Sauté vegetables in it. Extinguish with 3/8 liter of water, bring to boil and stir clear soup in it. Cook the vegetables in the clear soup for about 10 minutes. Add the lentils to the vegetables and simmer for about 5 minutes. Cut salami into coarse cubes and warm up briefly in the stew. Season the stew with pepper. Serve with hearty rye bread.

Drink tip: cool beer

Take a break 5/95

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