My Mountain Lentil Stew – Completely without Vinegar and Tradition

5 from 4 votes
Total Time 32 mins
Course Dinner
Cuisine European
Servings 2 people


  • 1 small coffee cup Lentils
  • 1 size Red pepper cut into small cubes
  • 0,5 medium sized Yellow pepper cut into small cubes
  • 1 small Carrot cut into small cubes
  • 0,5 pole Cut the leek into small pieces
  • 0,5 medium sized Zucchini cut into small cubes
  • Vegetable broth from the glass, also homemade
  • Cajun Spice
  • Lemongrass
  • Light Japanese Soy Sauce
  • Tellicherry pepper from the mill
  • 1 big toe Pressed garlic


  • Roast the mountain lentils in a small saucepan and deglaze with enough water. Cook for 10 minutes and add some vegetable stock.
  • After about 15 minutes, stir in all of the prepared vegetables and, if necessary, some more water. Shortly before the end of cooking (mountain lentils are small and need a maximum of 40 minutes without soaking), season everything to taste. Let it simmer gently. Serve hot and enjoy in silence! Have fun copying!
  • I'm someone who doesn't like the traditional German lentil stews. Vinegar in a stew is just not my thing. That's why I spontaneously came up with this lentil dish. The mountain lentils are very easy to digest and also suitable for salads. LG, Gudrun :)))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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