Homemade lentil stew, vegan

Ingredients for 6 servings:

• 250 g lentils, dried, possibly mixed green and red
• 800 g potatoes
• 2 onions
• 2 bunch soup vegetables (carrot, celeriac, leek, parsley)
• 500 g tomatoes, pureed
• 1 ½ liters vegetable broth, vegan
• 400 g smoked tofu
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

tastes like the original, you won’t miss anything here!

Clean the onions, carrots, leeks, and celery. Cut the onions and leeks into rings and the carrots into cubes. Coarsely grate the celery. Sauté the onions until translucent, then briefly sauté the remaining vegetables. Now add the passata and vegetable stock and bring to a boil. Lentils are sold with different cooking times; if using lentils that require 45 minutes, add them now. Simmer over low heat for 20 minutes. Meanwhile, peel and dice the potatoes. After 20 minutes of cooking, add them to the pot and simmer for another 20 minutes. Add the remaining lentils toward the end, depending on the cooking time. Red lentils, for example, often only need 10 minutes, so add them 10 minutes before the end. Cut the smoked tofu into small cubes and add it during the last 10-20 minutes. Wash, chop, and add the parsley. Season to taste with salt, pepper, and a little sugar. We’ve also used natural tofu at the same time, frying it with the onions at the beginning. But the smoked tofu is probably enough to get the original lentil stew flavor.