Vegan Lentil Stew

Ingredients

• 1 Red Onion
• 2 tbsp Rapeseed oil
• 250 g lentils
• 1 l vegetable broth
• 300 g potatoes
• 200 g carrots (2 carrots)
• 5 g Ginger
• 3 stalks celery
• 120 g leek (1/2 leek)
• 180 g smoked tofu
• Salt
• Pepper
• 0.5 tsp dried chervil
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   Peel and finely chop the onion. Heat 1 tbsp of oil in a large pot and sauté the onions in it. Wash and add the lentils. Cover with vegetable broth and simmer for 10 minutes over medium heat.

2. 2.

   In the meantime, peel the potatoes, carrots, and ginger. Cut the potatoes and carrots into small cubes. Finely chop the ginger. Add everything to the lentils and simmer for another 10 minutes.

3. 3.

   While simmering, wash the celery and cut it into rings. Roughly chop the celery greens and set aside. Clean the leek, cut it into fine rings, and rinse thoroughly. Add the celery and leek to the lentil stew and simmer for another 10-15 minutes.

4. 4.

   Cut the tofu into four slices, use a heart-shaped cookie cutter to cut out 8 hearts, or you can cut them with a knife. Cut the remaining tofu into cubes. Heat the remaining oil in another pan and fry the tofu hearts and cubes for about 5 minutes.

5. 5.

   Season the vegan lentil stew with salt, pepper, chervil, and apple cider vinegar. Stir in the tofu cubes. Serve the vegan lentil stew on plates, garnished with celery greens and tofu hearts.