Vegetarian Lentil Stew

Name: Vegetarian Lentil Stew
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 250 g lentils, soaked overnight; 1 onion; 2 cloves garlic; 2 medium potatoes; 1 large carrot; 1/2 stalk celery; 1 Tbsp olive oil; 1/2 tsp salt, plus more to taste; 1/2 cup red wine; 1-2 tomatoes, or 2 Tbsp tomato paste; 1 Tbsp dry marjoram (you can also sub. other herbs); 1 tsp smoked paprika powder (or regular paprika); Water, enough cover lentils

Felice @morinoko

Connecticut, United States

This is the vegetarian version of one of my favorite German dishes! It's often made with bacon and ham/sausage, but this version has just as much flavor because I added red wine, tomato and smoked paprika. Smoked paprika really gives this stew a great taste so if you have some I highly recommend! If not, just substitute regular paprika or leave it out. It will still be super good.

This goes great with spätzle noodles! I have a recipe here: https://cookpad.wasmer.app/uk/recipes/279900-homemade-spatzle

Felice @morinoko

Connecticut, United States

This goes great with spätzle noodles! I have a recipe here: https://cookpad.wasmer.app/uk/recipes/279900-homemade-spatzle

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Ingredients

60 mins

6 servings

250 glentils, soaked overnight
1onion
2 clovesgarlic
2medium potatoes
1large carrot
1/2 stalkcelery
1 Tbspolive oil
1/2 tspsalt, plus more to taste
1/2 cupred wine
1-2tomatoes, or 2 Tbsp tomato paste
1 Tbspdry marjoram (you can also sub. other herbs)
1 tspsmoked paprika powder (or regular paprika)
Water, enough cover lentils

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Steps

60 mins

1

Prep the lentils by soaking overnight. It's not necessary, but right before cooking, I also like to put the lentils in a pot of cold water, bring it to boil and then drain after 1-2 minutes. This will get rid of those ugly foamy bubbles that come up in the soup when you cook lentils.
2

Prep your veggies: Finely chop the onion and garlic. Peel the potatoes and cut into cubes. Cut carrots into cubes. Slice or cube the celery.
3

Heat olive oil on medium in a large pot. Saute the onions and garlic until very soft, 5-10 minutes.
4

Add the carrots and saute a couple minutes. Mix in the drained lentils, celery, bay leaf and 1/2 tsp salt.
5

Add the red wine and tomato (or tomato paste). Bring it to a boil and cook for a couple minutes.
6

Finally add the potatoes, marjoram, paprika and just enough water to cover everything.
7

Bring the stew to a boil, turn to medium-low and cover with lid. Let it cook for 30 minutes, or until lentils are soft. At the end, add more salt to taste and a little more water if it's too thick for you.
8

Serve on its own...
9

Or my favorite, with Spätzle noodles!

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Felice @morinoko

on November 13, 2015 05:09

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_