Wash and peel the carrots, celeriac and onion and cut them into small pieces. Briefly rinse the red lentils under running water.
Gently heat the olive oil in a wide saucepan. Soften the onion until translucent, then add the carrots and celeriac and cook briefly.
Stir in the paprika and toast it for just a moment so it smells fragrant and doesn't turn bitter. Add the red lentils and mix everything well.
Pour in the vegetable stock and simmer the stew over a low heat. Cook until the lentils and veg are soft and the texture is thick and creamy.
Season to taste with salt and pepper. If needed, loosen it a little with some stock or water.
Serve hot and finish with a little olive oil if you like.
Good to know
A stew like this is just the thing when you want something simple and warm. It's down-to-earth, full of flavour and on the table without much effort.
Swaps
Red lentils → Puy-style lentils (more bite, also provide fibre); celeriac → parsnip (milder flavour, provides fibre); vegetable stock → passata plus water (more acidity, and it contains lycopene).
Allergens
The recipe is naturally vegan and free from the most common allergens such as milk, egg or soya, but it's still worth checking the labels on the stock and spices. Contains celery (celeriac). Season mildly for children; in pregnancy, well-cooked lentils and thoroughly washed veg are fine.
