Lentil-Potato Stew, vegan

Lentil-Potato Stew, vegan

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine European
Servings 2 people


  • 500 gram Potatoes peel and divide into eight pieces
  • 50 gram Lentils soak in water for 12hrs (shortens the cooking time) and cook as described
  • 1 can Tinned tomatoes
  • 1 pcs Sweet Pepper, red cut in slices of 1cm
  • 1 pcs Zucchini cut in slices of 1cm
  • 2 pcs Carrots peel and cut in slices of 1cm
  • 1 pcs Onion cut in thin rings
  • 4 clove Garlic chopped
  • 3 dl Bouillon, veg
  • 25 gram Tomato purée
  • 1.5 pcs Chili chopped
  • 2 tbsp Olive oil
  • 1 tbsp Vinegar
  • Paprika, Salt, Pepper, Nutmeg, Sugar
  • Fresh herbs chopped (take freeze-dried if no fresh available)


  • Warm the olive oil in a big pot, add onion, garlic, chili and all the veggies - without the cooked lentils
  • Flavor with a pinch of sugar, salt, pepper and fry for a few minutes. Stir often
  • Deglaze with the bouillon - the veggies should be covered
  • Let it cook for about 30 minutes, stir sometimes. Check the fluid and add some more bouillon if necessary (some potatoes are like sponges)
  • Add the cooked and drained lentils and tinned tomatoes, stir
  • Add tomato purée, Paprika, nutmeg and vinegar
  • Season to taste and add the chopped herbs before serving


This stew tastes best, if you allow it to stand (with a lid on) for at least an hour and warm it up again. Or even better: Enjoy it the next day - then you really get all the good flavours!

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