Ingredients
Original recipe: 4 large bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry brown lentils
- 300 gPotatoes diced
- 250 gCarrots diced
- 200 gLeek washed and sliced
- 100 gCelery diced
- 25 mlOlive oil
- 1400 mlWater
- 1 eachBay leaf
- 1 tspDried marjoram
- 1 tspSalt
- ½ tspBlack pepper
- 2 tspGluten-free mustard made without milk or soy
- 20 mlApple cider vinegar
Make it
- Sort and rinse the lentils. Heat oil in a large saucepan and soften leek, carrot and celery over medium heat for 7 minutes.
- Add lentils, potatoes, water, bay leaf and marjoram. Bring to a boil, reduce to a simmer and cover loosely.
- Cook for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender. The mixture should remain thick but spoonable.
- Remove the bay leaf. Stir in salt, pepper, mustard and vinegar and serve hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.