Veggie Lentil One Pot for Two
The Camper Cook Book
Cooking in a van or at a fireplace or simply a cookbook for those who have limited space - only two pots and a pan - or a small fridge
Shopping list: 1 medium Onion,
2 big Karottes, 200 g Tofu (Smoked or Almond Tofu), 1
Bay Leaf, 2 cans brown Lentils,
4 Potatoes, Vinegar (Apple is great),
100 g red Lentils
Seasoning: Pepper, Cayenne pepper, Salt, Paprika Powder, Bouillon or Veggie Stock (Vegeta), Honey, Soy Sauce, 2 fresh Chillis
Don’t worry if you don't have all the seasoning. Pepper, some kind of Broth, and Paprika will do the job, too.
Cut the onions and carrots into cubes (the smaller the cubes, the quicker they cook), put them in a pot with a little oil and fry them briefly. Almond Tofu or smoked Tofu is particularly suitable for this dish as the smoky aroma gives it a rustic note, similar to bacon or pork belly what this dish was originally invented with.
Add the diced Tofu to the pot and fry until the ingredients stick to the bottom slightly.
Season well with pepper, salt, paprika, cayenne pepper and Vegeta and a bay leaf.
Deglaze with 400/500 ml of water, close the pot and slowly bring to the boil.
I personally like to pre-cook potatoes or use the leftovers from the day before - no matter whether white or sweet potatoes, I have mixed them here.
(If you cut the potatoes into small cubes, you can also just add them uncooked to the pot - add a little more water and cook until the potatoes are almost ready. Then continue as follows.) If you don't have any potatoes on hand, you can replace them with pumpkin.
Add 2 cans of brown Lentils to the pot - carefully stir in and let simmer gently. (small flame)
Alternatively, I like to spice up my One Pot a bit; if you have a second pot to hand - here is my extra pot!
Red Chilli Lentils: While the stew is slowly simmering, put a small pot on the second flame and bring red lentils to the boil with water. I love red lentils because they only take 5-10 minutes to cook and are easy to digest when they are firm to the bite, and they liven up any dish with a slightly fruity aroma. Season with salt, a little pepper, soy sauce, and Vegeta, chilli flakes/or fresh to taste (you can add a little more seasoning as the red lentils are only a small topping) - simmer until firm to the bite - al dente!
Back to the One Pot:
Add 1 teaspoon of honey and season with a good splash of 5 dashes of vinegar. IT'S BETTER TO HAVE TOO LITTLE AND ADD A LITTLE VINEGAR AT THE TABLE - this gives the dish a certain lightness to the already very hearty dish.
Lets continue! We're almost finished, now turn off the flame, put the lid on and let it sit.
Serve on a deep plate or in a bowl! First serve the hearty one pot with the aromatic vegetable juice (soup), then drape a tablespoon of our red chilli lentils on top and decorate with fresh chilli, also with a little green if you like, but unfortunately I didn't have any on hand; (secret tip for an orgasmic rush: fry sage leaves in butter and put them on top until slightly crispy! This is the stuff that heaven is made of)!
Drink Recommendation:
White Wine - Soave, Pinot Blanc, Pinot Grigio
Beer - clear Pilsner
Non-alcoholic - Kiba (cherry & banana juice)
