Ingredients (serves 4):
- 250 g brown lentils
- 1 piece of dried kombu seaweed (approximately 5 cm)
- 1 large red onion
- 1 small leek (only the green)
- 1 small red chili pepper
- 2 large carrots
- ¼ celeriac
- 200 g red sweet potato
- 1 tablespoon olive oil
- 750ml vegetable stock
- 1 tablespoon miso paste
- 2 tablespoons finely chopped fresh parsley
- lemon juice
- ½ teaspoon turmeric
Soak lentils overnight. Strain lentils and wash thoroughly. Finely chop the onion, cut chili into fine strips. Peel and cut carrots, sweet potato and celery into cubes. Wash the leek, cut the green part of the leaves in fine strips, reserving the rest for another occasion.
Put the drained lentils in 500ml vegetable stock along with half of the onion and chilies, the Kombu seaweed, a dash of lemon and the turmeric. Bring to a boil and then cook at a gentle heat until the lentils are tender but not mushy. (This should take between 30 – 45 minutes, depending on the variety of the lentils).
In the meantime, fry the remaining onion and chili pepper in 1 tablespoon of olive oil until golden brown. Add diced carrots and celery fry for about 5 minutes. Add the rest of the vegetable stock and cook for another 10 minutes. Then add sweet potato and leek and the cooked lentils with the brotz. Remove kombu seaweed, cut it into very thin strips and add again to the stew. Take the stew off the heat and season with miso before serving.
Widely used in the Japanese kitchen, this alga is full of trace minerals and a natural source of iodine.