As soon as the temperatures are falling the »stew season« starts in our house. There is nothing better than sitting on the sofa, wrapped in a cozy blanket and having a big bowl of stew in front of you. Warmed by the blanket on the outside and by the stew from the inside. So good! This Vegan Lentil & Bean Stew will do this job perfectly. Well… and it’s also delicious. And good for your body I guess – beans and lentils are great for your digestive system ;P
To be honest – during fall/winter season most people normally pay less attention to what they are eating all day. Especially the weeks before Christmas are full of sweets and heavy, hearty dishes. All of that can add up quickly if you’re not careful – eating something healthy here and there can’t hurt, right? ;P We prepare a dish with legumes at least once a week in those months. It does not always have to be a whole dish with beans and lentils – some on the side with your regular meals are also fine.
Besides being good for your health – beans and lentils are also ingredients for your meals that are super easy to store. We always have a small selection in our cabinets. That can be canned stuff or packages with different dried beans and lentils. They last super long and are really easy to use in recipes… the dried stuff only needs a bit more time to prepare – besides that – easy-peasy ;P
In this recipe I actually used dried beans and lentils. Extra big white beans and a mix of different lentils. We had several packages with only a small amount of lentils left that needed to go ;) The giant white beans need to be soaked in water overnight and then pre-cooked separately for some time – otherwise they will not be soft enough and edible when added to the stew. The lentils normally don’t need this additional treatment – most of them should cook through within the time the stew is cooking on the stove. To be 100% sure check the cooking time on the packages of the lentils you use ;)
If you don’t have dried beans and lentils on hand and prefer to work with pre-cooked legumes, you can, of course, use them here as well. Just cook the veggies as described in the recipe and then add the legumes towards the end, so they have 5-10 minutes to warm up with the rest. You could also use pre-cooked beans and dried lentils, for example. Then you just have to skip the part with soaking and cooking the beans in advance… saves a lot of time to be honest ;P
In case you want to try more recipes like this, just click on the corresponding pictures below and you’ll get to the recipe (all in English available). I’m pretty sure there’s something you gonna like if you like beans and stuff like that ;)
INGREDIENTS / ZUTATEN
(6 servings)
5.3 oz. (150g) dry large white beans*
some olive oil for frying
2 medium onions, chopped
3-4 garlic cloves, chopped
2-3 medium carrots, chopped
1 piece of knob celery, chopped
1 small leek, in rings
6.3 oz. (180g) mixed dry lentils (e.g. beluga, pardina & red lentils)
2 1/2 tbsp. tomato paste
1/3 cup (80ml) dry white wine
4 1/4 cups (1l) vegetable broth
1 cup (240ml) water
1.8 oz. (50g) sun-dried tomatoes, chopped
1 red bell pepper, diced
1 bay leaf
salt, pepper
some white wine vinegar to season
some chopped parsley (optional)
(6 Portionen)
150g getrocknete weiße Riesenbohnen*
etwas Olivenöl zum Anbraten
2 mittlere Zwiebeln, gehackt
3-4 Knoblauchzehen, gehackt
2-3 mittlere Karotten, gewürfelt
1 Stück Knollensellerie, gewürfelt
1 kleines Stück Lauch, in Ringen
180g trockene Linsen, gemischt (z.B. Beluga, Pardina und rote Linsen)
2 1/2 EL Tomatenmark
80ml trockener Weißwein
1l Gemüsebrühe
240ml Wasser
50g getrocknete Tomaten, gehackt
1 rote Paprika, gewürfelt
1 Lorbeerblatt
Salz, Pfeffer
etwas Weißweinessig zum Würzen
etwas gehackte Petersilie (optional)
DIRECTIONS / ZUBEREITUNG
1. Start with the white beans the night before. Let them soak in water for 8-12 hours. The next day cook the soaked beans in enough water for about 60-75 minutes. Drain and let cool down.
2. Peel and chop the onions and garlic. Peel the carrots and cut them into small dice. Peel the knob celery and cut it into small dice. Wash the leek and cut it into rings. Chop the sun-dried tomatoes coarsely. Clean the bell pepper, remove the seeds, and cut it into not-too-small pieces. Set everything aside.
3. Heat up a large pot or Dutch oven (with a lid) with some olive oil. Add the chopped onion and sauté until soft and translucent. Add the chopped garlic, carrots, knob celery, and leek and fry along with the onions until slightly softer (and some darker spots here and there) – about 4-5 minutes. Next, add the lentils and let cook with the veggies for a minute or so, then stir in the tomato paste – let cook for another minute. Deglaze with the wine. When the liquid is almost gone, add the veggie stock and water. Add the drained white beans, the chopped sun-dried tomatoes, the bell pepper, and the bay leaf. Season well with salt and pepper and bring to a boil. Then reduce the heat to medium-low and let cook/simmer covered for about 30-35 minutes or until the lentils are cooked (but not mushy) – do not forget to stir from time to time.
4. When ready to serve remove the bay leaf and season with some white wine vinegar and more salt and pepper, if necessary. Sprinkle with some chopped parsley (optional) and enjoy.
1. Die weißen Bohnen am Vorabend für etwa 8-12 Stunden in kaltem Wasser einweichen lassen. Am nächsten Tag in ausreichend Wasser (ohne Salz) für etwa 60-75 Minuten kochen. Abgießen und abkühlen lassen.
2. Zwiebeln und Knoblauch schälen und hacken. Die Möhren schälen und in kleine Würfel schneiden. Knollensellerie schälen und ebenfalls in kleine Würfel schneiden. Lauch waschen und in Ringe schneiden. Die getrockneten Tomaten grob hacken. Paprika putzen, entkernen und in nicht zu kleine Stücke schneiden. Alles zur Seite stellen.
3. Einen großen Topf (mit Deckel) mit etwas Olivenöl erhitzen. Die gehackten Zwiebeln glasig andünsten. Knoblauch, Karotten, Knollensellerie und Lauch dazugeben und zusammen mit den Zwiebeln anrösten, bis das Gemüse etwas weicher ist. Das Gemüse darf hier und da auch etwas Farbe bekommen – dauert etwa 4-5 Minuten. Die Linsen zugeben und etwa eine Minute mit anschwitzen lassen, dann das Tomatenmark unterrühren und eine weitere Minute unter ständigem Rühren rösten lassen. Mit dem Wein ablöschen. Wenn die Flüssigkeit fast komplett verkocht ist, die Gemüsebrühe und das Wasser hinzufügen. Die abgetropften weißen Bohnen, die getrockneten Tomaten, Paprika und Lorbeerblatt dazugeben. Gut salzen und pfeffern, alles zum Kochen bringen, dann die Hitze reduzieren und etwa 30-35 Minuten köcheln lassen, bis die Linsen gar (aber nicht matschig) sind – ab und zu umrühren nicht vergessen.
4. Vor dem Servieren das Lorbeerblatt entfernen und mit etwas Weißweinessig und ggf. mehr Salz und Pfeffer würzen. Mit etwas gehackter Petersilie bestreuen (optional) und servieren.
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Here is a version of the recipe you can print easily.
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Vegan Lentil & White Bean Stew
- Prep Time: 00:20
- Cook Time: 01:35
- Total Time: 12:00
- Yield: 6 1x
- Category: Stew
- Cuisine: International
- Diet: Vegan
Description
When it gets colder, you want something warm to eat. A delicious vegan stew with lentils and beans, for example! Easy to prepare and a healthy dinner option!
Ingredients
5.3 oz. (150g) dry large white beans*
some olive oil for frying
2 medium onions, chopped
3-4 garlic cloves, chopped
2-3 medium carrots, chopped
1 piece of knob celery, chopped
1 small leek, in rings
6.3 oz. (180g) mixed dry lentils (e.g. beluga, pardina & red lentils)
2 1/2 tbsp. tomato paste
1/3 cup (80ml) dry white wine
4 1/4 cups (1l) vegetable broth
1 cup (240ml) water
1.8 oz. (50g) sun-dried tomatoes, chopped
1 red bell pepper, diced
1 bay leaf
salt, pepper
some white wine vinegar to season
some chopped parsley (optional)
Instructions
1. Start with the white beans the night before. Let them soak in water for 8-12 hours. The next day cook the soaked beans in enough water for about 60-75 minutes. Drain and let cool down.
2. Peel and chop the onions and garlic. Peel the carrots and cut them into small dice. Peel the knob celery and cut it into small dice. Wash the leek and cut it into rings. Chop the sun-dried tomatoes coarsely. Clean the bell pepper, remove the seeds, and cut it into not-too-small pieces. Set everything aside.
3. Heat up a large pot or Dutch oven (with a lid) with some olive oil. Add the chopped onion and sauté until soft and translucent. Add the chopped garlic, carrots, knob celery, and leek and fry along with the onions until slightly softer (and some darker spots here and there) – about 4-5 minutes. Next, add the lentils and let cook with the veggies for a minute or so, then stir in the tomato paste – let cook for another minute. Deglaze with the wine. When the liquid is almost gone, add the veggie stock and water. Add the drained white beans, the chopped sun-dried tomatoes, the bell pepper, and the bay leaf. Season well with salt and pepper and bring to a boil. Then reduce the heat to medium-low and let cook/simmer covered for about 30-35 minutes or until the lentils are cooked (but not mushy) – do not forget to stir from time to time.
4. When ready to serve remove the bay leaf and season with some white wine vinegar and more salt and pepper, if necessary. Sprinkle with some chopped parsley (optional) and enjoy.
Notes
Make something amazing in the kitchen!
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