Vegetarian Lentil Stew

Lunch Savory Vegetarian Vegan Stew Soup

A hearty and warming vegetarian lentil stew with potatoes, carrots, leek and celery. Suitable for cold days and easy to prepare.

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Preparation time 45 min (30 min cooking/baking)

Ingredients

4Servings
  • 250 g Brown lentils (290 kcal)
  • 450 g Potatoes (347 kcal)
  • 250 g Carrots (103 kcal)
  • 1 stalk Leek (40 kcal)
  • 150 g Celery stalk (24 kcal)
  • 1 Garlic clove (4 kcal)
  • 2 Onions (80 kcal)
  • 2 tbsp Cooking oil (180 kcal)
  • 1 litre Vegetable stock (20 kcal)
  • 1 pinch Curry powder
  • 1 tsp Vinegar (3 kcal)
  • 1 pinch Salt and pepper
  • 1 pinch Sugar (4 kcal)
  • 1 tbsp Chopped parsley (1 kcal)

Preparation steps

  1. Place lentils in a sieve, rinse with cold water and drain. Peel potatoes and carrots and cut into cubes.
    • Brown lentils (250 g)
    • Potatoes (450 g)
    • Carrots (250 g)
  2. Wash, clean and chop leek into small pieces. Peel celery, remove ends and dice. Peel garlic and onions and chop into small pieces.
    • Leek (1 stalk)
    • Celery stalk (150 g)
    • Garlic clove (1)
    • Onions (2)
  3. Heat cooking oil in a pot. Add potato cubes, vegetables, garlic and onions and sauté while stirring occasionally.
    • Potatoes (450 g)
    • Carrots (250 g)
    • Leek (1 stalk)
    • Celery stalk (150 g)
    • Garlic clove (1)
    • Onions (2)
    • Cooking oil (2 tbsp)
  4. Deglaze ingredients in the pot with vegetable stock. Add lentils, season with curry powder and bring to a boil. Simmer for about 30 minutes over medium heat.
    • Brown lentils (250 g)
    • Vegetable stock (1 litre)
    • Curry powder (1 pinch)
  5. Season lentil stew with vinegar, salt, pepper and sugar. Sprinkle with parsley before serving.
    • Vinegar (1 tsp)
    • Salt and pepper (1 pinch)
    • Sugar (1 pinch)
    • Chopped parsley (1 tbsp)