Lentil stew with root vegetables as a warming autumn recipe with seasonal ingredients and strong flavours
Autumn Recipe

Lentil stew with root vegetables

Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable broth to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft. Celeriac complements the root vegetables, smoked tofu brings a hearty addition.

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Total time 1 hr
Calories 460 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make a lentil stew with root vegetables

Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft. Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable broth to a strong stew. Celeriac complements the root vegetables, smoked tofu brings a hearty addition.

Vegetarian Dinners Lunch One-Pot Recipes Autumn Recipes

Recipe

Lentil stew with root vegetables

Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Carrots: dice. Potatoes: dice. Leek: cut into rings.

  2. 2

    Prepare

    Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable broth to a strong stew.

  3. 3

    Check for doneness

    Match lentil type and cooking time and add apple cider vinegar only at the end so that the pulses become reliably soft.

  4. 4

    Serve

    After cooking, let the stew simmer for ten minutes and remove the bay leaves. Then, season with apple cider vinegar, salt and pepper and fill into deep bowls.

Kitchen know-how

Tips for Lentil stew with root vegetables

Important for lentil stew with root vegetables

Match lentil type and cooking time and add apple cider vinegar only at the end so that the pulses become reliably soft.

Variations

How to adapt this recipe

Celeriac complements the root vegetables, smoked tofu adds a hearty flavour.

Nutrition per serving

460kcal
58.0 gCarbohydrates
22.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Lentil stew with root vegetables

Weigh brown lentils, prepare carrots and keep potatoes separately, then start cooking the main lentil stew with root vegetables.

Match lentil type and cooking time and add apple cider vinegar only at the end so that the pulses become reliably soft.

Cool the lentil stew with root vegetables quickly. If reheated, observe: match the type of lentil and cooking time and add apple cider vinegar only at the end, so that the legumes will be reliably soft. Heat the leftovers only once completely.

Celeriac complements the root vegetables, smoked tofu adds a hearty flavour.

Keep cooking

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