Lentil Stew
A hearty stew with brown lentils and root vegetables. Filling, budget-friendly and almost better the next day.
- Prep time
- Prep time: 15 min
- Cook time
- Cook time: 40 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Brown lentils250 g
- Carrots2 piece
- Potatoes3 piece
- Celery1 stalk
- Onion1 piece
- Tomato paste1 tbsp
- Vegetable stock1.2 l
- Bay leaf1 piece
- Vinegar1 dash
- Salt
- Pepper
Preparation
- 1
Dice the onion, carrots, celery and potatoes and sweat them in oil in a large pot.
- 2
Add the lentils and tomato paste and toast briefly.
- 3
Pour in the vegetable stock and add a bay leaf. Cover and simmer for 30–40 minutes until the lentils are tender.
- 4
Season to taste with salt, pepper and a dash of vinegar.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Carrots, Potatoes, Celery, and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 6 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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