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  • Kathi

Vegan Sweet and Sour Lentil Stew

The traditional dish with a twist! Fruity-spicy and sweet-sour!

Der Klassiker einmal anders! Fruchtig-scharf und süß-sauer!

Veganer Linseneintopf süß-sauer

Lentil stew is as much a part of the cold season as a carrot nose on a snowman! There is probably hardly a dish that is so ordinary and yet so incredibly delicious that you could eat it several times a week. Not to mention that the lentils, in addition to important minerals such as potassium, magnesium, calcium, phosphorus and zinc, also have quite a bit of protein (about 24g per 100g!) to offer. So you will be fit and healthy through the winter.

In this recipe, however, the classical is pimped a little and presents itself in a completely new world of flavors.

The sweet and fruity note comes from the use of apples and date syrup, the spiciness comes from wonderful chili flakes and acids is provided by dark balsamic vinegar and apple cider vinegar. In addition, many roasting flavors ensure the final touch.

So get to the pots and go!

For 4 servings you need:

  • 250g mountain lentils

  • 2 apples

  • 1 carrot

  • 1 onion

  • 2 cloves of garlic

  • 1 tsp. coconut oil

  • 100ml dark balsamic vinegar

  • 700ml water

  • 1 - 2 tbsp. date syrup

  • 2 bay leaves

  • chili flakes, salt, herb salt, pepper

  • 1 tbsp. starch

  • Soy sauce


  1. Peel 1 onion, 2 garlic cloves, 2 apples and 1 carrot and then finely dice them.

  2. Heat 1 tsp coconut oil in a medium saucepan and sauté onions and garlic until translucent.

  3. Add the carrots and stir-fry for about 5 minutes.

  4. Add apples and 1/2 tsp chili flakes and sauté for another 5 min.

  5. Add 1 - 2 tbsp date syrup and let it caramelize briefly.

  6. Deglaze everything with 100ml balsamic vinegar and let it reduce for about 5 min.

  7. In the meantime you can rinse 250g mountain lentils or Paradina lentils under cold water.

  8. When the vinegar thickens, add 2 bay leaves to the pot with the lentils, fill up with about 700ml of water and simmer with the lid closed for about 1 hour. Stir from time to time. If the mixture becomes too dry, simply add more water.

  9. Once the lentils are soft, mix 1 tablespoon of starch with some water and add the mixture to the lentils while stirring to thicken the remaining liquid a bit.

  10. When the stew has reached the desired consistency, you can still season it with salt, herb salt, pepper and soy sauce to taste.


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