Lentil stew with root vegetables

Ingredients

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Sort and rinse lentils; optionally soak 8–12 h in the refrigerator, then drain.
Soften onion, carrots and celeriac in oil for 5 min. Add lentils, bay leaf and 900 ml stock.
Cover and simmer gently for 30–40 min; follow packet timing and add stock if needed.
Remove bay leaf. Add vinegar, pepper and parsley only at the end.