Vegan German Lentil Stew
A hearty, plant-based take on a traditional German stew, made with lentils, vegetables, and a crunchy crumble topping.
Ingredients
- ●1 cup red lentilsrinsed and drained
- ●2 medium chopped onionsliced
- ●2 medium chopped carrotpeeled and sliced
- ●2 stalks chopped celerysliced
- ●1 cup chopped mushroomssliced
- ●1/2 cup crumble topping (vegan)see instructions
Instructions
- 1
In a large pot, heat a couple of tablespoons of oil over medium heat.
- 2
Add the sliced onion, carrot, and celery, and cook until the vegetables are tender, about 5 minutes.
- 3
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Add the lentils, vegetable broth, and tomato paste to the pot, and bring to a boil.
- 5
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender.
- 6
While the stew is cooking, prepare the crumble topping by mixing together 1/2 cup of vegan breadcrumbs and 1/4 cup of chopped vegan chives.
- 7
Add a pinch of salt and a few grinds of pepper to the crumble topping, and mix well.
- 8
To serve, ladle the stew into bowls and top with a spoonful of the crumble topping.
- 9
Serve hot, garnished with additional chopped chives if desired.
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