Beluga Lentil Stew with Parsnip Rösti

For the beluga lentil stew with parsnip rösti, dry roast the coarsely ground barley in the soup pot, add ginger, lovage, bay leaf spice, beluga lentils and water.

When it simmers, add the fresh vegetables and repeatedly pour 1-2 l of water. Simmer on low for about 20 minutes until the vegetables are either al dente or tender. Season with shoyu and sea salt and let sit for a little while longer.

Meanwhile, coarsely chop the almond kernels and toast them with the pine nuts in a frying pan, stirring throughout, until they begin to become fragrant. Season the stew, e.g. with cloves and coriander or with your own favorite spices to give it a personal touch.

Add a dash of vinegar at the end. Add the chopped parsley and the toasted almonds and pine nuts either at the end of the stew or put them in separate bowls on the table.

For the parsnip rösti, grate the parsnips medium coarsely, finely chop the onions and parsley, and mix all the ingredients together. In a frying pan, mildly heat not too little olive oil. Drop the parsnip batter by tablespoonfuls into the frying pan and flatten. Bake the hash browns on both sides until golden, about 7 minutes.

As an alternative to fresh herbs, you can use frozen ones – they also stand out for their fresh flavor!

Serve the beluga lentil stew with parsnip rösti.

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