Recipe of Lentil stew with carrots and Jerusalem artichoke

Put beluga lentils in slightly boiling water. Cook over medium heat for about 20 minutes until al dente, season with salt just before the end of cooking time. Drain in a colander, cool and drain well. Cook the red lentils for 8-10 minutes until al dente, adding salt just before the end of cooking time. Drain in a colander, cool and drain well.

Finely chop onions. Clean and peel the carrots, celery and topinadas and cut into 1 cm cubes.

Finely chop onions. Clean and peel the carrots, celery and topinadas and cut into 1 cm cubes. 3. Melt the butter in a saucepan and sauté the onions over medium heat for 3–4 minutes. Add the carrots, celery and Jerusalem artichoke, sauté for another 3-4 minutes, season with salt and pepper. Add the curry, steam briefly and fill with stock. Let cook for about 25 minutes on low heat. Add the red lentils and cook for about 2 minutes. Finely puree 250 ml of the stew in a high container with a fork. Then tie the stew with the puree.

Pick the mint leaves and set aside. Heat the stew and heat the beluga lentils in it. Serve the lentil stew immediately on preheated plates with the mint leaves. Serve the vinegar separately.

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