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This delicious lentil and vegetable stew, which we would like to introduce to you in more detail below, is a very tasty and easy to prepare dish.
Lentils are a real “superfood”. Because they contain nothing but good ingredients such as vitamins, minerals and, above all, amino acids. These are the small building blocks from which proteins are built.
These also fill you up for quite a long time. In addition, a few potatoes, carrots and other vegetables are included in our lentil pot.
By the way, it can be warmed up a second time and then tastes even better.
So remember that you are preparing a large enough quantity, you can enjoy it during lunch break or you can portion the lentil vegetable stew or you freeze it.
WHICH LENtils?
Lentils are a great ingredient and we use them in our dishes as often as possible. eg. lentil bolognese, in salads, as patties or as soup. The lentils can be used in many ways. All types of lentils are suitable for the lentil stew, not so good are red and yellow lentils. Because these disintegrate too quickly. Puy lenses, plate lenses, mountain lenses are ideal for this. Beluga lentils too, but then the stew gets quite dark.
Lentil and vegetable stew
1 onion
1 clove of garlic
2 carrots
2 sticks of celery
2 small red peppers
2 potatoes (250 g)
2 tbsp tomato paste
180 g puy lentils / green lentils
1 bay leaf
sea-salt
black pepper from the mill
1 tbsp apple cider vinegar or aceto balsamic vinegar
parsley
yogurt
Peel onion and garlic and chop finely. Peel the carrots and potatoes and cut them into cubes. Roughly chop the celery and paprika.
Sauté onions, garlic and vegetables in olive oil for 5 minutes. Add the tomato paste and fry for 1-2 minutes. Add the lentils, bay leaf and approx. 750 ml water and bring to the boil. Simmer on medium heat for 30-40 minutes or until the lentils soften and the stew becomes creamy. If necessary add more water or vegetable broth.
Chop the parsley finely, season with salt, pepper and vinegar. Arrange in bowls and if you like serve with a dollop of yoghurt.
If you try this lentil and vegetable stew or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Lentil and vegetable stew
Ingredients
- 1 onion
- 1 clove of garlic
- 2 carrots
- 2 sticks of celery
- 2 small red peppers
- 2 potatoes 250 g
- 2 tbsp tomato paste
- 180 g puy lentils / green lentils
- 1 bay leaf
- sea-salt
- black pepper from the mill
- 1 tbsp apple cider vinegar or aceto balsamic vinegar
- parsley
- yogurt
Instructions
- Peel onion and garlic and chop finely. Peel the carrots and potatoes and cut them into cubes. Roughly chop the celery and paprika.
- Sauté onions, garlic and vegetables in olive oil for 5 minutes. Add the tomato paste and fry for 1-2 minutes.
- Add the lentils, bay leaf and approx. 750 ml water and bring to the boil. Simmer on medium heat for 30-40 minutes or until the lentils soften and the stew becomes creamy. If necessary add more water or vegetable broth.
- Chop the parsley finely, season with salt, pepper and vinegar. Arrange in bowls and if you like serve with a dollop of yoghurt.
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