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.

No ratings yet

Sign in to rate this recipe.

Preparation time 45 min (30 min cooking/baking)

Inspired by daskochrezept.de (16.07.2026)

Ingredients

4Servings
  • 250 g Brown lentils (875 kcal)
  • 450 g Potatoes (338 kcal)
  • 250 g Carrots (105 kcal)
  • 1 stalk Leek (40 kcal)
  • 150 g Celery stalk (45 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.
    • 250 g Brown lentils (875 kcal)
    • 450 g Potatoes (338 kcal)
    • 250 g Carrots (105 kcal)
  2. Wash, clean and chop leek into small pieces. Peel celery, remove ends and dice. Peel garlic and onions and chop into small pieces.
    • 1 stalk Leek (40 kcal)
    • 150 g Celery stalk (45 kcal)
    • 1 Garlic clove (4 kcal)
    • 2 Onions (80 kcal)
  3. Heat cooking oil in a pot. Add potato cubes, vegetables, garlic and onions and sauté while stirring occasionally.
    • 450 g Potatoes (338 kcal)
    • 250 g Carrots (105 kcal)
    • 1 stalk Leek (40 kcal)
    • 150 g Celery stalk (45 kcal)
    • 1 Garlic clove (4 kcal)
    • 2 Onions (80 kcal)
    • 2 tbsp Cooking oil (180 kcal)
  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.
    • 250 g Brown lentils (875 kcal)
    • 1 litre Vegetable stock (20 kcal)
    • 1 pinch Curry powder
  5. Season lentil stew with vinegar, salt, pepper and sugar. Sprinkle with parsley before serving.
    • 1 tsp Vinegar (3 kcal)
    • 1 pinch Salt and pepper
    • 1 pinch Sugar (4 kcal)
    • 1 tbsp Chopped parsley (1 kcal)