Lentil Stew with Red Lentils
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 carrot (s)
- 2 potato (s)
- 3 stalks celery
- 250 g lentils, red
- 2 tablespoons oil
- 1 teaspoon curry powder
- 2 tablespoon tomato paste
- 1 liter vegetable stock
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 tablespoon ketchup
- salt and pepper
- possibly sour cream
- possibly parsley, chopped
Print Recipe
Pin Recipe Instructions
- Dice the onion and vegetables, wash the lentils.
- Fry the onions in oil in a large saucepan until translucent, add the vegetables and curry powder and briefly roast the tomato paste. Then deglaze with the vegetable stock, add the bay leaf and bring the stock to a boil. After about 5 minutes of cooking, add the lentils and cook for another 10 minutes. If the stew becomes too firm, add a little more vegetable stock. Finally, season with balsamic vinegar, ketchup and possibly a little pepper, salt and curry. Fish out the bay leaf.
- Arrange the stew nicely on plates, e.g. with a dollop of sour cream and fresh parsley.
- Serve with bread, e.g. pizza bread from the Alfredo.
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