Today, I present you my hearty vegan lentil stew with tofu. As I am born in autumn (missed winter by 2 days), I love this season and I love the food that comes with it.
As for the lentil stew, I’ve always loved it and I have tried it many different ways: The classic German (northern & southern style), Spanish Lentil Stew and even Indian Lentils… I love every single one of them!!
Now, after I decided to focus on a plant-based diet, I had to find a replacement for sausages & meat (in German Lentil Stews) and chorizo (in Spanish Lentil Stews). Why do I need a replacement? To be honest, the sausages, meat & chorizos add a lot of flavour. If you simply prepare it without an alternative, it just doesn’t turn out as delicious. Therefore, thank god for smoked Tofu, which I add along with sun-dried tomatoes.
For the Carnivores...
My Hearty Vegan Lentil Stew with Tofu is one of my family’s favourite dishes and during autumn & winter, I’m asked to cook it regularly.
Sometimes, around Christmas though, I do use organic chorizo from the butcher. We usually spend Christmas in Mallorca where you can get good chorizo almost everywhere. It does give a more intense flavour – so for all carnivores out there: simply replace the Tofu with Chorizo. Make sure you roast the chorizo slowly, but properly.
Vegan Lentil Stew with Tofu
- 1 cup brown lentils
- 2 cups water
- 3 tbsp olive oil
- 1 red onion
- 1 garlic clove
- 2 medium carrots
- 1 small green pepper
- 0.5 jar sundried tomatoes in olive oil
- 0.5 smoked tofu
- 1 tsp vegetable broth
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 can chopped tomatoes
- 1 l water
- Start with adding the lentils to a bowl or pot and add the 2 cups of water. Next, top with a lid or towel (if using a bowl) and leave for a couple of hours. I usually leave it for about 2-3 hours.
- Once, the lentils have soaked, pour them through a collander and let them drain until you're ready to add them to your stew.
- Afterwards, put a wide pot onto medium heat, add olive oil as well as the chopped onion and garlic. Sweat the onion and garlic until soft. Next, add the chopped carrot and roast for another 5 minutes. Last, but not least add the chopped pepper and roast for another couple of minutes, before adding the chopped sun-dried tomatoes and tofu, cut in small squares.
- Keep stirring regularly for another 2-3 minutes, then add the lentils. Season with vegetable broth, cumin, smoked paprika, salt & pepper.
- If you have some leftover red wine, you could add it now and deglaze the ingredients. If you do, make sure your pot is on medium-high heat and let it evaporate almost completely.
- Next, add the water & chopped tomatoes. Let it simmer for at least 1 hour. (The longer it simmers, the better it's going to taste.)
- Season with the already added spices, if needed. Serve with some bread* & top with different seeds.
Soooo, I hope all of you are hungry now & eager to start the soup season. Now, if you try my recipe, I’d love for you to leave a comment. Alternatively, you can share your pictures here or on Instagram. Remember to use the hashtag #carrotskitchen when you do, though.
If you want to prepare something for a special occasion, try my whole roasted cauliflower.
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Don’t forget to check out this amazing bread from Bauckhof: get it here. (unpaid advertisement)
As always, I hope you enjoy my recipe. If there are any autumn recipes you want me to post, just leave a comment below.
Until next week & Happy cooking.