Vegan Lentil Stew with Sausages

Red, yellow, green, brown, black - no, these are not the colors of the rainbow. This is about lentils, and before I tried this recipe, I didn't even know that there were so many different varieties of these small, round pulses. For this lentil stew, however, we only need brown plate lentils. They are particularly suitable for this simple, cozy autumn and winter dish because they retain a firmer texture and have a pleasant, mild taste. If you are using other lentils, follow the packet instructions for your lentils and adjust the cooking time if necessary.

We must admit, this stew may not be for a fancy dinner, but as we all know, what's on the inside counts. And this classic dish has a lot to offer: Lentils, lots of vegetables and spicy vegan bacon cubes. If you like it even more classic, simply replace the sweet potatoes with regular potatoes. But if you want something a little more unusual, there are no limits to your imagination regarding vegetables - baby spinach tastes really good with lentils, for example. You can add vegan sausages or smoked tofu to the stew at the end, stir in vegan crème fraîche and top it all off with a bit of parsley.