Vegan German Lentil Feast: Hearty Lentil Stew & Kohlrabi-Apple Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• Lentils (2 cups) Vegetable broth (4 cups) Onion (1, diced) Carrots (3, chopped) Celery (3 stalks, chopped) Garlic (2 cloves, minced) Tomato paste (1 can, 6 oz) Kohlrabi (1 large bulb, peeled and julienned) Green apples (2, thinly sliced) Lemon juice (1 tbsp) Olive oil (2 tbsp) Fresh parsley (1/4 cup, chopped) Salt & pepper (to taste)

Instructions

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
2. Stir in the carrots, celery, and garlic, and cook for another 5 minutes or until the vegetables are tender.
3. Add the lentils to the pot and stir to combine with the vegetables. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce heat to low, cover, and let simmer for about 20 minutes or until lentils are cooked through.
5. In a separate bowl, whisk together the tomato paste, remaining olive oil, lemon juice, salt, and pepper to taste. Set aside.
6. Prepare the kohlrabi apple salad by mixing julienned kohlrabi and sliced green apples in a large bowl. Pour the tomato dressing over the salad and toss well to coat.
7. Once lentils are cooked, add chopped parsley to the stew and stir to incorporate. Serve the lentil stew hot alongside the kohlrabi apple salad for a delicious vegan German feast!

Chef’s Insight

To elevate the flavors even further, add a splash of white wine or apple cider to the lentil stew while it simmers.

Notes

Feel free to customize the salad with your favorite ingredients or additions like nuts or seeds for extra crunch.