Lentil Stew deliciously prepare, Recipe and Kitchen Story with Chef Cooking Tips and Variants!

My Lentil Stew recipe with video I show you in this post. Let’s cook a refined stew that tastes very, very tasty!

The video lasts only 8 minutes and shows you the preparation step by step. In many recipes the lentils are soaked in cold water, with the effect that the lentils always taste watery.

During my apprenticeship at Alfons Schuhbeck I learned: Do not soak lenses! The lentils can then absorb the taste of the broth while cooking and taste powerful.

Watch me cooking over my shoulders, I’ve added the video above this time and the info and text below. The recipe for lentil stew can be found at the end of the page, including nutritional values and calorie information!  Have fun trying it out and good luck!

1. Lentil Stew, which Lenses are the right ones?

I like to use the brown plate lenses, just as you can prepare a lentil stew with red or black lenses or even mix the lenses. The result is a colourful picture on your plate.

The red lentil stew is particularly colourful and pleases the eye and the palate!

The lenses are always washed with me, so dust and dirt particles are out of the game, the good lens stew can stand nothing more in the way.

The brown lentils or plate lentils are the most common lentils for the lentil stew.

2. Lentil Stew, German, genuine, hearty

My lentil stew consists in the base of soup vegetables and onions, lentils, tomato paste, some red wine and broth.

You can add bacon cubes, roast them with the soup or sprinkle them over the lentil stew.

I like to add a strong red wine to the lentil stew, that gives strength and spice. I would like to give away a secret tip: Normal lentil stew is cooked with broth. Please cook your next lentil stew with veal stock. You will experience a real taste miracle!

Veal stock as a secret ingredient in my lentil stew, please don’t tell anyone!

Bacon and onions are a good base for lentil stew. © Thomas Sixt Food Fotograf

3. Lentil Stew vegan

The lentil stew can easily be prepared vegetarian or vegan. Banish bacon and sausages from your kitchen and quickly buy some soy sausages.

Use a good vegetable broth! As decoration you can put fried parsley, chives or cress on the lentil stew.

The vegan lentil stew offers a delicious change and a balance in the daily kitchen!

4. Recipe Lentil Stew

The recipe is a list of the different varieties of lentil stew. You can choose the ingredients yourself and prepare a hearty lentil stew with bacon and sausage, or a vegetarian or vegan stew with lentils. Please be careful with the curry, a mild Madras curry is ideal. It brings a fruity elegance to the dish, as well as appropriate spiciness. If you are specifically preparing a lentil stew with more curry, then add some sugar, which balances the heat and rounds off the taste. In general, you can always season lentil stew with a little curry and turmeric. Small amounts of these spices bring a delicious depth of taste to the lentil dish.

Print Recipe
5 from 22 votes
5 from 22 votes
Lentil Stew
Recipe for lentil stew with cooking video and ideas for lentil stew with sausage, lentil stew with bacon, lentil stew vegan and vegatarian.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Courses, Soup
Cuisine: German Recipes, Indian Recipes, Mediterranean Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 729kcal
Author: Thomas Sixt
  • 100 g soup vegetables carrot, parsley root, beetroot, celery
  • 1/2 pc onion
  • 40 g bacon cubes optional
  • 100 g lentils brown, red or black lentils
  • 1 tbs tomato puree
  • 1 pc bay leaf
  • 50 ml red wine heavy ideal is a strong Rioja
  • 500 ml chicken broth or veal stock or vegetable broth
  • 2 tbs balsamic the older the balsamic vinegar the better
  • 4 pc medium-sized potato optional
  • 2 pair Viennese sausage or vegan sausage
  • some parsley or chives, cress
  • 1 pinch salt
  • 1 pinch pepper
  • Wash the soup vegetables well, peel and dice finely. Peel and finely chop the onion. Sweat the vegetable and onion cubes with the bacon cubes in a saucepan. The bacon can also be omitted or later sprinkled crispy over the lentil stew.
  • Add the lentils and continue sweating briefly. Add the tomato paste and fry until light brown. Add bay leaf, deglaze with red wine and broth and bring to the boil. The tomato paste is important for the taste and the colour!
  • Season the lentil stew with salt, pepper and balsamic vinegar and simmer for 40 minutes. Balsamic vinegar gives the lentil stew a light acidity and an appealing colour!
  • Add the potatoes to the lentil stew or leave them out: Peel the potatoes and cut them into coarse or small cubes. Cook the potato cubes in the lentil stew until soft.
  • Bring the lentil stew to the boil again, remove the pan from the heat, add the sliced Frankfurter or Viennese sausages to the stew and heat briefly. The sausages should not boil, otherwise they will deform like twisted shoe soles. Always warm the sausages carefully!
  • Sprinkle the lentil stew with freshly cut parsley, chives or cress and serve quickly.

5. Calories (kcal)

Nutrition Facts
Lentil Stew
Amount Per Serving
Calories 729 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 12g75%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 97mg32%
Sodium 2656mg115%
Potassium 1283mg37%
Carbohydrates 61g20%
Fiber 20g83%
Sugar 7g8%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!