Lentil Cream Stew

Nika’s PickTOFU+39g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

stew

• 1.5 l water
• 600 g potato (type A, waxy, peeled)
• 500 g green lentils
• 4 bay leaves
• 4 cloves garlic
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tsp caraway seeds (crushed)
• 500 ml soy milk
• 2 tbsp all-purpose flour
• 1 tbsp sunflower oil
• 1 tsp sweet paprika
• 120 ml vinegar

Contains: gluten, soy

How to make it

1. Rinse the lentils thoroughly under cold water, then soak them in a bowl of cold water for about 1 hour. Drain and transfer to a large pot.
2. Peel and dice the potatoes into bite-sized chunks. Add them to the pot with the lentils along with the bay leaves. Pour over 1–1.5 L of water so the lentils are fully submerged. Bring to a boil, then reduce to a steady simmer and cook for about 20 minutes, topping up with warm water if needed.

Nutrition