Rinse the brown lentils thoroughly in a sieve under cold water. Peel the potatoes and carrots and cut them into small cubes.
Finely dice the onion and toast it briefly in a large pan over a medium heat, without oil. If it starts to stick, add a small splash of water.
Add the lentils, potatoes and carrots to the pan and cover with hot water. Give everything a good stir.
Add the smoked salt, put the lid on and simmer the stew gently over a low heat for 25–30 min, until the lentils and potatoes are tender. Stir now and then so nothing sticks to the bottom.
Cook until the lentils are soft and the potatoes are starting to break down. If needed, add a little more water or simmer uncovered to reduce until the consistency is right.
Serve hot, letting it stand briefly before eating. That makes the stew taste even more well-rounded.
Good to know
Sometimes it's the simple pots that carry you furthest. This stew is cheap, honest and pleasantly satisfying.
Swaps
Brown lentils → Puy-style lentils (similar fibre content, stay a little firmer). Potatoes → sweet potatoes (more beta-carotene, slightly sweeter). Carrots → parsnips (mild flavour, also provide fibre). Onion → leek (also provides fibre and gentle seasoning).
Allergens
The recipe is naturally free from milk, egg and gluten, as long as the smoked salt contains no additives. For children, season it mildly; during pregnancy, make sure the lentils are well cooked and keep your kitchen hygiene clean.
