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Hearty Lentil and Vegetable Stew with Grilled Vegetarian Sausages
Hearty Lentil and Vegetable Stew with Grilled Vegetarian Sausages

Hearty Lentil and Vegetable Stew with Grilled Vegetarian Sausages
A nourishing and filling stew packed with vegetables and protein-rich lentils, complemented by grilled vegetarian sausages.
Hearty Lentil and Vegetable Stew with Grilled Vegetarian Sausages
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     zucchini
  • 100
    g
     spinach
  • 2
    item
     vegetarian sausage
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Hearty Lentil and Vegetable Stew with Grilled Vegetarian Sausages
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic; sauté until onion is translucent.
  3. Stir in diced carrots and celery; cook for about 5 minutes.
  4. Add canned tomatoes, vegetable broth, lentils, bay leaf, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender.
  6. Add chopped zucchini and spinach; cook for another 10 minutes.
  7. While the stew is simmering, grill the vegetarian sausages until browned.
  8. Serve the stew hot with sliced grilled sausages on top.
Nutrition Per Serving 1200 g Per 100g
Energy 900 kcal 75 kcal
Protein 40 g 3.3 g
Fibre 25 g 2.1 g
Salt 2 g 0.2 g
Sugar 15 g 1.3 g
Carbohydrates 110 g 9.2 g
Fat 35 g 2.9 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     zucchini
  • 100
    g
     spinach
  • 2
    item
     vegetarian sausage
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic; sauté until onion is translucent.

Stir in diced carrots and celery; cook for about 5 minutes.

Add canned tomatoes, vegetable broth, lentils, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender.

Add chopped zucchini and spinach; cook for another 10 minutes.

While the stew is simmering, grill the vegetarian sausages until browned.

Serve the stew hot with sliced grilled sausages on top.

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