Mecklenburger Lentil Stew

• 100 g green lentils
• 1 potato
• 1 onion
• 1 carrot
• 1 parsnip (this is my secret ingredient, in Germany it would be Celeriac instead)
• 400 ml vegetable stock
• 1 bay leaf
• 3 allspice berries
• 2 bockwurst
• sugar
• mustard
• vinegar

1. To make the stew, peel and cut the vegetables into chunks and place them into a pan with the lentils and stock.
2. Bring to the boil and add the bayleaf and all spice berries.
3. Check the seasoning and adjust salt if needed.
4. Simmer on a low heat for 30 minutes.
5. The bockwurst can either be placed on top of the stew the last 10 minutes or poached/ steamed separately if you want the stew to remain vegetarian.
6. The important bits are all served at the table:.
7. (Cider Vinegar, German or Dijon Mustard, Sugar, Bread).
8. Everyone can season the stew as they like it.
9. The sweet and sour is a must try, it is surprisingly good!
10. The bockwurst loves a bit of mustard, too.

green lentils, potato, onion, carrot, secret ingredient, vegetable stock, bay leaf, berries, bockwurst, sugar, mustard, vinegar

Taken from www.food.com/recipe/mecklenburger-lentil-stew-411882 (may not work)