Lentil Stew

• 250 g lentils
• 300 g potatoes
• 250 g carrots
• 100 g celery
• 1 onion
• 2 cloves garlic
• 200 g pork belly (optional)
• 1 l vegetable broth
• 2 Tbsp butter
• 1 Tbsp vinegar or more to taste
• 1 Tbsp pepper
• 1 Tbsp paprika
• 1 tsp sugar
• 1 tsp salt
• 4 Tbsp parsley
• 1 bay leaf
• 1 juniper berries (optional)
• 2 cloves (optional)

1. Precook lentils in salted water until they are soft
2. Dice carrots, potatoes, celery, onion and pork and mince garlic.
3. Melt butter in a pot, fry onion until transparent, then add garlic and continue for 30s.
4. Add pork, fry until brown, then add remaining vegetables and continue frying for about 2min.
5. Fill the pot with vegetable broth, add the lentils, bay leaf, juniper berries and cloves.
6. Simmer until vegebables are soft, then add remaining spices.
7. Remove bay leaf, juniper berries and cloves, garnish with parsley

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