Preparation

Wash and peel the kohlrabi and carrots. Cut both into small cubes.

Wash the spring onions and cut into rings.

Heat the oil in a pan and saute the vegetables for 4 minutes.

Add 100ml water and the lentils and bring to the boil. Allow to simmer for 10 minutes. Add the stock and season with salt and pepper.

Wash the parsley, shake dry and chop the leaves. Season the lentils with vinegar and serve garnished with parsley.