Sour Lentils, Vegan Style

01Method

1. 1

   Soak the lentils overnight in water. The next morning, drain and rinse them, then place in a pot with fresh water, salt, caraway, bay leaves, and allspice. Simmer until tender, approximately half an hour.

2. 2

   Peel and finely mince the onion and garlic. Finely chop the chili pepper as well.

3. 3

   Heat the oil in a large pot and gently cook the onion, garlic, and chili until softened and fragrant.

4. 4

   Dust with flour and stir continuously to form a roux. Pour in the wine and allow it to reduce completely.

5. 5

   Transfer the cooked lentils to the pot and stir everything together thoroughly. Season with vinegar and sugar, adjusting salt to taste.

6. 6

   Cut the tempeh into small cubes and toast them in a dry pan until lightly browned. Slice the tofu and pan-fry until golden on both sides.

7. 7

   Serve alongside pickled cucumbers and beer.