Lentil stew
Allergens
Soya
For
Persons
300
g
Beluga lentils
1
apple(s)
1
small onion(s)
100
g
smoked tofu
2
tbsp
oil
1
sprig
rosemary
1
tsp
Salt
1
tsp
Freshly ground pepper
3
dl
Stock
Quarter the apple, remove the core and cut the apple into thin slices. Peel and finely chop the onion. Cut the smoked tofu into small cubes.
Heat 1 tablespoon of oil in a frying pan and fry the smoked tofu until golden brown, then set aside. Heat 1 tablespoon of oil in the same frying pan and fry the onion until translucent. Add the apple, rosemary, salt and pepper and fry briefly. Deglaze with the stock. Simmer everything for about 10 minutes over a medium heat.
When the apple is almost cooked, remove the rosemary, add the soft-cooked lentils and the smoked tofu, and bring to the boil again briefly. Season to taste with salt and pepper.
Heat 1 tablespoon of oil in a frying pan and fry the smoked tofu until golden brown, then set aside. Heat 1 tablespoon of oil in the same frying pan and fry the onion until translucent. Add the apple, rosemary, salt and pepper and fry briefly. Deglaze with the stock. Simmer everything for about 10 minutes over a medium heat.
When the apple is almost cooked, remove the rosemary, add the soft-cooked lentils and the smoked tofu, and bring to the boil again briefly. Season to taste with salt and pepper.
Tips
Instead of apples, the lentil stew also tastes delicious with pears.
Serve with mashed potato (page 305) and sauerkraut. If you'd like to enhance the sauerkraut, fry 1 finely diced onion in 1 tablespoon of oil, then add the sauerkraut along with 1 teaspoon each of juniper berries and peppercorns, ½ teaspoon of caraway seeds, 2 bay leaves and 4 cloves. Then add the stock until the sauerkraut is covered. Simmer everything on a low heat for 90 minutes.
Serve with mashed potato (page 305) and sauerkraut. If you'd like to enhance the sauerkraut, fry 1 finely diced onion in 1 tablespoon of oil, then add the sauerkraut along with 1 teaspoon each of juniper berries and peppercorns, ½ teaspoon of caraway seeds, 2 bay leaves and 4 cloves. Then add the stock until the sauerkraut is covered. Simmer everything on a low heat for 90 minutes.
Nutrients per portion 321kcal
CO₂ equivalent per portion 129g