Recipe

Recipe for a lentil stew with potatoes and carrots

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I first made this dish very early on, when the children were still little, from a children's cookbook, and it has stayed with us to this day. This stew is vegan, high in fiber, filling, and has 24 g of protein per serving. It is really quick to make and is great for meal prep or freezing. We really like this stew very much, and you should definitely try making it yourself.

Lentil Stew with Potatoes and Carrots Recipe

Extra tip: This makes the dish vegan. My children always liked a dollop of sour cream and a few pieces of Cabanossi or sausages with it.

Read also: Couscous Salad with Chickpeas

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. First put a large pot of water with a little salt on the stove and bring it to a boil.

  2. In the meantime, peel the potatoes and cut them into bite-sized pieces.

  3. Also slice the carrots and cook both in the pot until soft.

  4. Rinse the lentils from the can well in a sieve.

  5. Peel and finely chop the onion and garlic.

  6. Drain the cooked carrots and potatoes, put the pot back on the stove with a little oil, and lightly sauté the onion and garlic.

  7. Add the lentils, carrots and potatoes and sauté briefly.

  8. Deglaze with the vegetable broth and the tomato sauce and bring to a simmer.

  9. Let simmer for a few more minutes until everything thickens a bit.

  10. Season everything with marjoram, salt, pepper and a little vinegar.

Tips & Notes

This makes the dish vegan. My children always like a dollop of sour cream and a few pieces of Cabanossi or sausages with it.

Read more

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