1. lentils cold rinse and cook quietly covered with water (without salt) on low heat for 25-30 minutes. Strain lentils in a colander, rinse and drain.
2. wash orange hot and rub dry. Tear half of the peel into zest. Squeeze 50 ml of juice from the orange. Finely dice the tomatoes. Clean mushrooms, cut stems into small pieces. Cut mushrooms in half. Peel carrots and cut into small slices. Finely dice onions. Cut chili in half lengthwise, remove seeds and chop. 3.
Heat 5 tbsp. oil in a wide roasting pan or possibly a saucepan. Sauté portobellos on cap side for 3 minutes over high heat, then remove from cooking pot. Add remaining oil and fry onions, carrots and chili until hearty. Add honey and deglaze with vinegar. Add stock, orange juice and carrot juice. Cook for 5 minutes. Add lentils, mushrooms, portobellos and tomatoes, season with salt and pepper. Make 10-15 min. quietly.
In the meantime, cut dried plums into small pieces and add with orange zest just before the end of cooking time.
Clean arugula and chop coarsely. Thinly shave the cheese. Sprinkle stew with arugula and cheese. Serve with baguette.
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