Clean, wash and dice the carrots. Put stock and lentils in a pot (lentils should be covered with stock) and bring to the boil. Cook over medium heat for 10-12 minutes. After about 5 minutes add carrots. Clean the celery (put some of the leaves aside), wash and cut into slices.
Cut the meat into cubes. Drain vegetables if necessary and let them cool down. Wash apples, quarter them and remove seeds. Cut 1 1/2 apples into thin slices. Cut the remaining 1/2 apple into fine cubes. Mix apple, lemon juice and vinegar, fold in oil. Season with salt and pepper. Stir in apple cubes. Mix lentils, carrots, celery, apple slices and meat cubes. Drizzle the vinaigrette over the lentils and leave to stand for about 20 minutes.
Mix apple, lemon juice and vinegar, fold in oil. Season with salt and pepper. Stir in apple cubes. Mix lentils, carrots, celery, apple slices and meat cubes. Drizzle the vinaigrette over the lentils and leave to stand for about 20 minutes. Arrange on a plate and serve garnished with celery green. Serve with farmer's crust bread
Waiting time approx. 20 minutes