Quick Vegan Lentil Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup lentils, red, peeled
- 1 cup lentils, yellow, peeled
- 4 cup water
- 1 large potato (s)
- 4 bay leaves
- 4 carnation (s)
- 2 allspice grains
- 1 pinch cumin
- 1 pinch pepper
- 1 pinch paprika powder, noble sweet
- 1 teaspoon salt
- 3 tablespoon white wine vinegar, vegan
- 1 teaspoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Put the red and yellow lentils in a saucepan and fill up with the water. Put the cloves in the bay leaves and add to the lentil pot along with the allspice grains and the other spices, except for the salt, and stir in.
- Peel and finely chop the potatoes. Different types of vegetables can also be added, e.g. celery, celery, carrot and kohlrabi go very well. It is important that the vegetables are also finely cut.
- Bring everything to the boil and simmer for 10 minutes with the lid closed. Stir in between and be careful, because in the beginning it can foam. It may be necessary to add a little more water in between.
- Finally, remove the bay leaves with the cloves and the allspice grains. Add the salt, oil and vinegar and, if necessary, season again with spices.
- Tip: If you like ginger, you can cook a teaspoon of finely chopped ginger right at the beginning. Non-vegans can add sausages to the soup.
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