Vegan Lentil Stew Diavolo
Hello again! Today we are going on another culinary journey together. Are you ready? Fireworks for your taste buds are pre-programmed. Taken by my words! It will be spicy and tingly on the palate. Together we go on an excursion into the world of pulses. On the menu; vegan lentil stew Diavolo with vegan bacon. Yes, that's right, vegan bacon. Because such fancy products are available now. So I would say, polish your soup spoons and get ready. Because it won't just be delicious, but also diabolically tasty!
Equipment
- 1 pot or larger cast iron pan
- 1 frying pan or cast iron pan
Ingredients
- 7 tbsp olive oil
- 7 dried chilies
- 6 garlic cloves
- 1 onion
- 2 small carrots approx. 100g
- 2 stems celery stalks, with greens approx. 50g
- 2 tbsp tomato paste
- 200 g brown lentils dried
- 450 ml tomato passata
- 700 ml water*
- 2 tsp salt
- 1 tsp smoked paprika
- 110 g vegan bacon, cubed
- soy yogurt as a topping
- toasted bread or fettuccine as a side dish
Instructions
- Pour the olive oil into a saucepan or cast iron pan. Lightly crush the dried chilies and add to the olive oil. Slowly braise the chillies in the oil over a very low heat for approx. 5 minutes. Take care not to burn the chilies. If any are burnt, remove them before adding the other ingredients and add new ones.
- Peel and finely slice the garlic cloves.
- Peel and finely chop the onions. Wash the carrots and celery well and pat dry. Peel the carrots. Cut the carrots and celery into small pieces. Set aside the celery greens as a topping.
- Add the garlic cloves to the hot oil with the chillies and braise for 30 seconds over a low heat. As soon as the garlic begins to change color, add the onions, carrots and celery.
- Stir everything well and fry for 2 minutes. Add the tomato paste and lentils and stir in. Fry briefly over a low heat for a further minute.
- Deglaze with tomato passata and add 300ml water. If you prefer, you can also add 100-200 ml of red wine and a little less water. Stir briefly until everything is well combined.
- Add the salt and paprika, cover and simmer the stew over a low heat. Keep checking whether liquid needs to be added and, if necessary, add a little water. The lentils should be swimming in sauce at all times.
- In the meantime, fry the vegan bacon cubes in a frying pan or cast iron pan according to the instructions on the pack until crispy*.
- Then fold the vegan bacon cubes into the stew. Cover the lentil stew and continue to simmer over a low heat until the lentils are cooked.* This takes approx. 50-60 minutes. Therefore, season to taste from time to time and test whether they are already cooked.
- Serve the Diavolo lentil stew hot. If you like, you can add a dollop of soy yogurt and finely chop the celery greens and serve as a topping. Toasted bread or fettuccine al dente goes well with the stew.
Notes
*Alternatively, 600ml water and 100ml red wine can be used. If you prefer, you can also replace the water with vegetable stock. Then simply use less salt.
*Depending on the brand of bacon cubes, the preparation may or may not require oil. Therefore, follow the instructions on the package.
*for a more intensive chili oil, you can infuse the chilies in the oil your going to use over night.
*to minimize the cooking time, soak the dried lentils in water over night.
Nutrition
Calories: 367kcalCarbohydrates: 52gProtein: 19gFat: 10gSaturated Fat: 2gCholesterol: 1mgSodium: 669mgPotassium: 1210mgFiber: 21gSugar: 10gVitamin A: 6087IUVitamin C: 20mgCalcium: 92mgIron: 7mg
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!