Vegan Stew with Red Lentils, Kidney Beans and Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 2 large cloves garlic, more or less to taste
- some oil
- 250 g lentils, red
- 2 medium potato (s)
- 1 can kidney beans
- 1 can corn
- 2 packs tomato (s), strained, 500 g each
- 1 small chilli pepper (s)
- salt and pepper
- cumin
- Paprika powder
- Chilli powder
- sugar
- water, or vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into medium-sized cubes. Peel and roughly chop the onions and garlic as well.
- Let the oil in the pot get hot and sauté the onions with the garlic. As soon as the onions are translucent, sweat some paprika, cumin and curry briefly so that the flavors develop. Add the tomatoes, the red lentils, the chilli peppers and the diced potatoes and let everything cook together. Stir regularly so that it doesn`t burn. If it gets too thick, water or vegetable broth can be added.
- When the lentils are done, add the kidney beans and corn, let them get hot and season to taste. The chilli pepper can also be taken out a little earlier if it gets too hot.
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