Stews are something that is normally served during the colder months of the year – but that’s not the case for us here. We love delicious stews all year round. Like this simple Vegan Lentil & Potato Stew. It is super easy to prepare and quick on the table. The perfect meal if you don’t want to work a lot on a weeknight to prepare dinner. We all feel the same in this kind of situation – the quicker, the better ;P
After a hard day at the office or after a hard day working from home, the least we want to do is spend a lot of time in the kitchen. Preparing dinner during the week should be quick and easy. A stew or something similar is usually the right choice here. You chop a few veggies, throw everything into a Dutch oven and let it simmer for a while – that’s it. Could be worse, right?!
Two types of lentils, potatoes, and a few greens have come together in this stew here. Preparing the stew is super simple. Just throw everything together. More or less ;) The lentils don’t need to be soaked in advance. Many dried legumes ask to be soaked beforehand, but this is typically not necessary for Pardina lentils or red lentils, because they cook quickly. All super easy. If you use new potatoes, you don’t even have to peel them – just clean them well, and you’re good to go ;P
A tasty meal with little effort – we really love that. If you’ve cooked more than you need, the stew is also really nice the next day. Some might think it’s boring to eat the same dish two days in a row, but that’s easy to avoid. Just fry some sausages for the second round and add them to the stew. If you want to keep the dish vegan, you can, of course, use vegan sausages ;)
If you don’t want to eat the leftovers the next day, you can easily freeze it. Once cooled, you can simply transfer the stew to a freezer-safe container and store it in the freezer for several weeks. Until you are in the mood for stew again ;) If you have worked with fresh ingredients and don’t wait too long to freeze it, the quality of the stew won’t suffer as a result of freezing.
We got many more recipes for stews here on the blog. If you like using potatoes and veggies for your meals, you should take a look at my Vegan Kohlrabi & Potato Curry. It’s super tasty. My Yellow Curry with Tofu (also vegan) is also very delicious and looks great in any bowl – so be sure to give that a try too!
INGREDIENTS / ZUTATEN
(4 persons)
some olive oil for frying
1 red onion, finely diced
2-3 garlic cloves, finely diced
3 medium-sized carrots, in small pieces
2 stalks of celery, in small pieces
1 small leek, in rings
5.3 oz. (150g) Pardina lentils*
3.5 oz. (100g) red lentils*
1 tbsp. tomato purée
1 tsp. dried thyme
33.8 fl. oz. (1l) veggie stock
1 bay leaf
17.6 oz. (500g) small new potatoes, diced
salt, pepper
some chopped parsley
white wine vinegar to serve
(4 Personen)
etwas Olivenöl zum Anbraten
1 rote Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
3 mittelgroße Möhren, in kleinen Stücken
2 Stangen Staudensellerie, in kleinen Stücken
1 kleine Stange Lauch, in Ringen
150g Pardina Linsen*
100g rote Linsen*
1 EL Tomatenmark
1 TL Thymian
1 L Gemüsebrühe
1 Lorbeerblatt
500g Kartoffeln (Drillinge), gewürfelt
Salz, Pfeffer
etwas gehackte Petersilie
Weißweinessig zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies – peel and finely dice the onion and garlic. Clean the carrots and celery and cut them into small pieces. Clean the leek and cut it into rings – wash well and let soak in water for a while to get rid of any sand between the layers. Let drain. Clean the potatoes, peel them if needed (many types of potatoes can be eaten with the skin on), and cut them into smaller (but not too small) pieces. Set everything aside.
2. Heat up a Dutch oven (or large pot) with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the diced carrots, celery, and leek – fry briefly. Rinse the lentils with cold water. Add to the Dutch oven together with the tomato purée and the dried thyme – mix well and let cook/fry for 1-2 minutes until fragrant. Deglaze with the veggie stock and add the bay leaf. Cover the stew, reduce the heat, and let it simmer for about 10 minutes. Next, add the potatoes and let the stew cook/simmer for another 20 minutes (also covered). The potatoes should be cooked through, but the lentils should not be completely mushy.
3. Season the stew well with salt and pepper, remove the bay leaf, then divide between bowls and garnish with some chopped parsley. Serve the stew with the vinegar on the side, so everyone can season the dish with the vinegar to their liking.
1. Als Erstes das Gemüse vorbereiten – die Zwiebel und den Knoblauch schälen und fein würfeln. Möhren und Staudensellerie säubern und in kleine Stücke schneiden. Den Lauch säubern, in Ringe schneiden und einige Zeit in Wasser einweichen lassen, damit eventuell vorhandener Sand zwischen den Schichten herausgewaschen wird – danach abtropfen lassen. Die Kartoffeln säubern, nach Belieben schälen (viele Kartoffelsorten kann man mit Schale essen) und dann würfeln. Alles zur Seite stellen.
2. Etwas Olivenöl in einem großen (gusseisernen) Topf erhitzen. Die gewürfelte Zwiebel und den Knoblauch dazugeben und glasig andünsten. Gewürfelte Möhren, Staudensellerie und Lauch dazugeben und kurz mit anbraten. Die Linsen einmal durchspülen, dann zusammen mit dem Tomatenmark und Thymian in den Topf dazugeben – alles gut vermengen und etwa 1-2 Minuten mit anbraten. Alles mit Gemüsebrühe ablöschen und das Lorbeerblatt dazugeben. Den Eintopf für etwa 10 Minuten abgedeckt bei leicht reduzierter Hitzezufuhr köcheln lassen, dann die gewürfelten Kartoffeln dazugeben und weitere 20 Minuten abgedeckt köchel lassen. Die Kartoffeln sollten gar und die Linsen noch nicht komplett zerfallen sein.
3. Den fertigen Eintopf gut mit Salz und Pfeffer abschmecken, das Lorbeerblatt entfernen, dann auf Schüsseln verteilen und mit etwas gehackter Petersilie dekorieren. Den Eintopf zusammen mit Essig servieren, damit jeder nach Belieben das Gericht mit dem Essig würzen kann.
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Here is a version of the recipe you can print easily.
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Lentil Potato Stew (vegan)
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 4 1x
- Category: Stew
- Cuisine: International
- Diet: Vegan
Description
The perfect weeknight dish that’s super easy to prepare – a vegan Lentil & Potato Stew that everybody loves in our family! So good!
Ingredients
some olive oil for frying
1 red onion, finely diced
2–3 garlic cloves, finely diced
3 medium-sized carrots, in small pieces
2 stalks of celery, in small pieces
1 small leek, in rings
5.3 oz. (150g) Pardina lentils*
3.5 oz. (100g) red lentils*
1 tbsp. tomato purée
1 tsp. dried thyme
33.8 fl. oz. (1l) veggie stock
1 bay leaf
17.6 oz. (500g) small new potatoes, diced
salt, pepper
some chopped parsley
white wine vinegar to serve
Instructions
1. Start with the veggies – peel and finely dice the onion and garlic. Clean the carrots and celery and cut them into small pieces. Clean the leek and cut it into rings – wash well and let soak in water for a while to get rid of any sand between the layers. Let drain. Clean the potatoes, peel them if needed (many types of potatoes can be eaten with the skin on), and cut them into smaller (but not too small) pieces. Set everything aside.
2. Heat up a Dutch oven (or large pot) with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the diced carrots, celery, and leek – fry briefly. Rinse the lentils with cold water. Add to the Dutch oven together with the tomato purée and the dried thyme – mix well and let cook/fry for 1-2 minutes until fragrant. Deglaze with the veggie stock and add the bay leaf. Cover the stew, reduce the heat, and let it simmer for about 10 minutes. Next, add the potatoes and let the stew cook/simmer for another 20 minutes (also covered). The potatoes should be cooked through, but the lentils should not be completely mushy.
3. Season the stew well with salt and pepper, remove the bay leaf, then divide between bowls and garnish with some chopped parsley. Serve the stew with the vinegar on the side, so everyone can season the dish with the vinegar to their liking.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
