Fiery Lentil Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g soup reens
- 1 clove garlic
- 3 chilli pepper (s) less depending on the variety, taste and habit
- 2 tablespoon olive oil
- 400 g plate lentils
- 1 tablespoon tomato paste
- 900 ml vegetable stock
- 1 teaspoon lemon juice
- 200 g smoked tofu
- 1 teaspoon curry
- 0.5 teaspoon ½ turmeric
- 1 cup sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the garlic and finely chop the soup greens together with the chilli peppers and parsley. Peel the soup greens or wash, clean and dice. Dice the smoked tofu.
- Heat the olive oil in a large saucepan and sweat the prepared vegetables in it. Wash the lentils and sauté briefly in the saucepan, then pour in the broth and stir in the tomato paste.
- Cook everything with the lid on over a medium heat for 35 minutes and then add the smoked tofu that has been diced in the meantime. Let cook for another 5 minutes. Tip: if you use natural tofu, it is best to marinate it a few hours beforehand.
- Finally, season with lemon juice, curry, turmeric, salt and pepper. Depending on the type of lentils, a little vegetable stock may have to be added. When serving, splash a spoonful of sour cream with it.
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