Homemade Lentil Stew, Vegan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g lentils, dried, possibly mixed reen and red
- 800 g potato (s)
- 2 onions)
- 2 bunch soup vegetables (carrot, celeriac, leek, parsley)
- 500 g tomato (s), passed
- 1 ½ liter vegetable stock, vegan
- 400 g smoked tofu
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Clean the onions, carrots, leeks and celery. Cut the onions and leek into rings and the carrots into cubes. Coarsely grate the celery.
- Sweat the onions and let them turn glassy, then sauté the rest of the vegetables briefly. Now add the tomatoes and the vegetable stock and bring to the boil.
- Lentils are sold with different cooking times - if you are using ones that need to cook for 45 minutes, add them now. Let it simmer over a low heat for 20 minutes.
- In the meantime, peel and dice the potatoes. After 20 minutes of cooking, add to the saucepan and simmer the soup for another 20 minutes. Depending on the cooking time, add the remaining lentils before the end. Red lentils need e.g., often only 10 minutes and so add 10 minutes before the end.
- Cut the smoked tofu into small cubes and add in the last 10-20 minutes. Wash, chop and add the parsley. Season to taste with salt, pepper and a little sugar.
- We have also used natural tofu at the same time and fried this together with the onions at the beginning. The smoked tofu is probably enough to get the original lentil stew flavor.
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