Stuffed Kohlrabi with Lentils

Cut away the small heart leaves of the kohlrabi and set aside. Remove the skin from the tubers and cut away a lid in the upper third. Hollow out with a baller, leaving a margin of about 1 cm. Finely chop the hollowed out part.

Grate tofu and carrot on Bircher grater. Finely chop onion, parsley and kohlrabi leaves. Mix everything with the oatmeal and kohlrabi mixture and season with soy sauce. Fill in the kohlrabi and put the lids on.

In a wide frying pan, bring the soup to a boil. Sprinkle in the lentils and simmer on low heat for ten min. Skim off the foam and put in the kohlrabi. Cover the frying pan and simmer everything together on low heat for about 35 min.

Remove the stuffed kohlrabi and serve. Drain the lentils and spread them evenly around the kohlrabi.

Serve with pointed cabbage salad with toasted buckwheat and chopped egg.

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