Vegetarian Lentil Stew
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.com/uk/recipes/279900-homemade-spatzle
Ingredients
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250 g lentils, soaked overnight
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1 onion
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2 cloves garlic
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2 medium potatoes
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1 large carrot
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1/2 stalk celery
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1 Tbsp olive oil
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1/2 tsp salt, plus more to taste
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1/2 cup red wine
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1-2 tomatoes, or 2 Tbsp tomato paste
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1 Tbsp dry marjoram (you can also sub. other herbs)
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1 tsp smoked paprika powder (or regular paprika)
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Water, enough cover lentils
Cooking Instructions
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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.
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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.
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3
Heat olive oil on medium in a large pot. Saute the onions and garlic until very soft, 5-10 minutes.
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4
Add the carrots and saute a couple minutes. Mix in the drained lentils, celery, bay leaf and 1/2 tsp salt.
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5
Add the red wine and tomato (or tomato paste). Bring it to a boil and cook for a couple minutes.
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6
Finally add the potatoes, marjoram, paprika and just enough water to cover everything.
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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.
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8
Serve on its own...
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9
Or my favorite, with Spätzle noodles!
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