Vegan lentil stew with sausages
Red, yellow, green, brown, black – no, these aren't the colors of the rainbow. We're talking about lentils here, and before I tried this recipe, I didn't even know there were so many different varieties of these small, round legumes. For this lentil stew, however, we only need brown lentils.
- For the lentil stew:
- 1 onion
- 1 clove of garlic
- 220 g carrots
- 1 Pastinake
- 200 g Tellerlinsen
- 400g sweet potatoes
- 1 leek
- 3 EL vegane Butter
- 2 liters of vegetable broth
- 200g vegan sausages
- 20 g parsley
- 2 tbsp red wine vinegar
- Salt
- Pfeffer
- Nutmeg
- To serve:
- Vegan crème fraîche (optional)
- Peel and dice the onion, garlic, carrots, and parsnip. Wash the lentils, cut the sweet potatoes into bite-sized pieces, and slice the leek into half-rings.
- Heat vegan butter in a pot and sauté the diced onion for about 5 minutes until translucent. Add the garlic and the remaining vegetables and sauté for another 5 minutes until lightly browned.
- Add the lentils and deglaze with vegetable broth. Simmer for about 30 minutes, until the lentils are tender. Then season to taste with salt, pepper, and nutmeg. About 5 minutes before the stew is finished, slice the vegan sausages and add them to the stew.
- Chop the parsley and stir it in. Season the stew with vinegar and serve with vegan crème fraîche.
We have to admit, this stew might not be for a fancy dinner, but as they say, it's what's inside that counts. And this classic dish certainly delivers: lentils, plenty of vegetables, and flavorful vegan bacon bits. If you prefer a more traditional version, simply swap the sweet potatoes for regular waxy potatoes. But if you'd like something a little more unusual, the possibilities with the vegetables are endless – baby spinach, for example, tastes fantastic with the lentils. Finally, you can add vegan sausages or smoked tofu to the stew, stir in some vegan crème fraîche, and top it all off with a little parsley.
