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A warming vegan stew for cooler days: red or yellow lentils, vegetables, turmeric and coconut milk. Instead of vinegar or lemon, it gets its gentle acidity from Vinberg verjus. The recipe is by Sonnenfrosch.
Vegan Lentil Stew with Vegetables
A warming vegan lentil stew with turmeric, curry and coconut milk, with verjus adding a gentle acidity. Designed to be low in histamine: use a yeast-free vegetable stock. Recipe by Sonnenfrosch.
Ingredients
- 2 l vegetable stock yeast-free if you avoid histamine
- 1 onion
- 200 g vegetables e.g. leek, carrots, courgette
- 1 bay leaf
- 2 tsp turmeric
- 2 tsp curry powder
- 2 tbsp verjus
- 10 peppercorns crushed
- 50 g buckwheat rinsed
- 200 g red or yellow lentils
- 2 tbsp olive oil
- fresh herbs
- 1 small tin coconut milk
Instructions
- Heat the oil in a pot. Sauté the onion and vegetables for 5 minutes.
- Briefly toast the curry powder, bay leaf and turmeric, then deglaze with verjus.
- Add the stock and buckwheat and simmer for 15 minutes.
- Add the lentils and simmer for another 15 minutes.
- Finish with coconut milk, fresh herbs and pepper. Taste and adjust the seasoning.
Notes
Tip for histamine intolerance: buy dried lentils and cook them fresh, not from a can. Legumes are sometimes listed as histamine liberators, but many people tolerate freshly cooked lentils well. How well individual ingredients are tolerated varies from person to person.
Verjus Trio tasting pack
The perfect introductory pack for cooking and drinking. Alternative to vinegar, wine or lemon. Alcohol-free and lab-tested low in histamine.
- Verjus Pur, fruity-mild 500ml - For refreshing thirst quenchers, sauces, soups, chutneys, Asian/wok dishes, risotto and fruity desserts.
- Verjus Pur, sour 500ml...
- Verjus Pur, extra-sour 500ml
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