SMOKY LENTIL STEW WITH TEMPEH
Tempeh recommendation: Natural tempeh made from chickpeas
This hearty lentil stew is real comfort food: savory lentils, smoky fried tempeh, and aromatic vegetables come together in a hearty one-pot dish. Spicy, filling, wonderfully uncomplicated, and inexpensive to boot—perfect for cold days, meal prep, or a cozy dinner without a lot of washing up.
3 servings
35 min
Ingredients
- 200 g tempeh, diced
- 200 g lentils (or mountain lentils)
- 1 onion, diced
- 2 garlic cloves, chopped
- 2 carrots, sliced
- 1 small leek or 1 potato, diced
- 1 tbsp tomato paste
- 1 liter vegetable stock
- 1 tbsp soy sauce
- 1 tsp smoked paprika powder
- 1 tsp sweet paprika powder
- ½ tsp cumin
- 1 bay leaf
- 1 tbsp oil
- Salt & pepper
Optional for serving: Fresh parsley and a dash of apple cider vinegar or lemon juice
Preparation
- Heat oil in a large pot. Fry tempeh until golden brown on all sides, then remove briefly.
- Fry onion, garlic, carrots, and leek (or potato) in the same pot until everything is lightly browned.
- Add tomato paste and fry briefly.
- Stir in lentils, vegetable stock, soy sauce, paprika, cumin, and bay leaf. Return tempeh to the pot.
- Bring everything to a boil and simmer over medium heat for about 25 minutes until the lentils are soft and the stew is nice and creamy.
- Season to taste with salt, pepper, and optionally a little vinegar or lemon juice. Remove the bay leaf.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
