This potato lentil stew is absolute my favorite lentil soup (or thick soup). It is deliciously thick, filling, sweet and hearty. A winter must!
- 1 big onion, diced
- 1.5 liter water
- 1 tbs red wine vinegar
- 1 tbs balsamic of choice
- 3 medium potatoes, diced
- 1 cup / 170 gr French green lentils
- 400 gr / one can of chopped tomatoes, preferably in BPA-free can
- 2 large carrots, halved and cut into slices
- 1 cup / 200 ml oat milk, unsweetened
- 1 tbs low-salt soy sauce or tamari
- 1.5 tbs vegetable bouillon (low salt)
- 1.5 cup / 180 gr (frozen) green peas
- ½ tsp ground fresh black pepper
- In a large pan add the onion and let het up over a high heat. Add balsamic and let it simmer for about 30 seconds. This can burn quickly now. So add a splash of water and let it simmer.
- In the meantime cut the potatoes and carrots. Add those to the pan. Slowly add more water. Rinse the lentils. You can use other lentils, but trust me when I say that these French green lentils are the best for this recipe. Rinse the lentils and add to the pan along with the rest of the water.
- Add all the other ingredients: oat milk, red wine vinegar, green peas, bouillon, can of chopped tomatoes, soy sauce and black pepper. Reduce the heat.
- Stir it around until combined. Let simmer on medium heat for about 40 minutes or until the potatoes are fork tender.
- Serve with fresh parsley.