for 4 person

Vegetable and lentil stew

200 g	lentils (yellow or red)
2 tbsp	olive oil
1	onion (large), finely chopped
2	garlic cloves, finely chopped
400 g	celeriac, diced
400 g	sweet potatoes, diced
6 dl	water
	salt and pepper to taste
100 g	macadamia nuts
2 dl	water
1	organic orange, a little grated zest
1	organic lemon, use a little grated zest and half of the juice

Sage crisps

2 tbsp	olive oil
2 handful	sage leaves
a little	sea salt

How it's done

Vegetable and lentil stew

Soak the lentils overnight in cold water. Heat the oil in a large pan. Sauté the onion and garlic. Rinse the lentils, drain, add with the vegetables, pour in the water, bring to the boil, boil for approx. 15 mins. on a medium heat (the vegetable cubes should be soft, but not falling apart). Season the vegetables. Purée the macadamia nuts with the water in a blender to make a "cream", add to the stew. Add the orange and lemon zest and lemon juice. Remove the pan from the hob and purée approx. 1/3 of the stew using a hand blender. Stir everything well, season again with salt and pepper.

Sage crisps

Heat the oil in a non-stick frying pan, fry the sage leaves until crispy, turning frequently, and season with Fleur de Sel. Serve the stew, garnish with the sage crisps.

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