Leek and Lentil Stew with Potatoes (Vegan): Linsentopf mit Lauch

Method11 steps · about 50 min

1. 1

   Step 1: Trim the large leek (1), keeping the white and tender green parts. Split lengthwise, wash thoroughly in separate clean washing water to remove grit, drain and slice. Put all the cleaned sliced leek in a medium-to-large saucepan with a little separate sauté water. Cook over medium heat for a few minutes until softened. Keep the four cups of lentil-simmer water separate.

   Uses 1 large leek, trimmed, washed and sliced · separate clean washing water for the leek, discarded after rinsing · a little separate water for sautéing leek

2. 2

   Step 2: While the leek cooks, put all of the chosen 4–5 peeled cubed potatoes in a separate large pot. Add separate potato-boiling water to cover and 2–3 tsp potato-water salt. Bring to a boil, then simmer for about 10 minutes until fork-tender. The leek pot and its four cups of reserved lentil water stay separate; drain the actual cooked potatoes in step 7.

   Simmer separate potato pot until tender · 10 minUses all of the chosen 4–5 peeled cubed medium potatoes · separate potato-boiling water to cover, drained after cooking · the chosen 2–3 tsp salt for separate potato cooking water

3. 3

   Step 3: Add all 3 minced garlic cloves to the actual softened leek from step 1. Cook for another 1–2 minutes, adding a splash of the separate sauté water only if needed to prevent sticking.

   Cook garlic with actual softened leek · 2 minUses all actual softened water-sautéed leek from step 1 · 3 garlic cloves, minced · a separate sauté-water splash only if needed

4. 4

   Step 4: Season the actual cooked leek and garlic from step 3 with a large pinch of stew salt, black pepper to taste and all 1½ tsp selected dried thyme. Cook for another 1 minute, stirring. No fresh thyme sprig is used in this selected version.

   Cook vegetables with dried thyme and seasoning · 1 minUses all actual cooked leek-garlic mixture from step 3 · a large pinch of stew-seasoning salt · ground black pepper, to taste · 1½ tsp dried thyme

5. 5

   Step 5: Rinse the 1 cup dry green lentils in separate clean rinsing water and drain. Add all the rinsed lentils and all 2 tbsp tamari to the actual seasoned leek-garlic pot from step 4, stirring to coat.

   Uses 1 cup dry green lentils, rinsed and drained · separate clean lentil-rinsing water, discarded after rinsing · 2 tbsp tamari · all actual seasoned leek, garlic and dried thyme from step 4

6. 6

   Step 6: Add all four cups of reserved lentil-simmer water to the actual lentil, leek, garlic and tamari pot from step 5. Bring to a boil over medium-high heat, lower to medium-low and simmer for about 20–25 minutes, until the lentils are tender; use tenderness as the endpoint and continue gently if needed. Do not add another raw lentil or thyme supply.

   Simmer green lentils until tender · 25 minUses 4 cups water reserved for simmering lentils · all actual lentil-leek-garlic-tamari mixture from step 5

7. 7

   Step 7: As soon as the actual potatoes from step 2 are fork-tender, drain away their cooking water and set all the actual cooked drained potatoes aside for step 10. This can happen while the lentils simmer; do not boil a second raw potato supply.

   Uses all actual fork-tender potatoes from the separate pot in step 2

8. 8

   Step 8: Once the actual lentils from step 6 are tender, mix about 1 tbsp arrowroot powder with a little separate cold slurry water until smooth. Stir this actual slurry into the actual lentil stew and heat while stirring just until thickened, then turn off or remove from heat. There is no fresh thyme sprig to remove in the selected dried-thyme version.

   Uses all actual tender lentil-leek-tamari stew from step 6 · about 1 tbsp arrowroot powder · a little separate cold water for making smooth arrowroot slurry

9. 9

   Step 9: Taste the actual thickened lentil stew from step 8. Adjust with additional stew-seasoning salt and ground black pepper only as needed.

   Uses all actual arrowroot-thickened lentil-leek stew from step 8 · additional stew-seasoning salt only as needed · additional ground black pepper only as needed

10. 10

    Step 10: Stir all the actual reserved cooked drained potatoes from step 7 into the actual seasoned lentil stew from step 9. Combine gently and ensure the complete potato-lentil stew is hot throughout for serving.

    Uses all actual cooked drained potato cubes reserved from step 7 · all actual thickened and taste-adjusted lentil-leek stew from step 9

11. 11

    Step 11: Serve the actual finished potato-lentil stew from step 10 as 4 servings. Add a dollop of ready vegan cashew cream and ground black pepper to taste, with ready vegan crusty bread alongside. Refrigerate leftovers promptly.

    Uses all actual complete hot potato-lentil-leek stew from step 10 · ready vegan cashew cream, a dollop for each serving · ground black pepper for serving, to taste · ready vegan crusty bread for serving