• For cold winter days 

    Lentil stew

    Serves: 4
    Cooking Time: 45 minutes


    • 500 g/2½ cups puy lentils
    • 2 medium-sized pears
    • 2 onions
    • 4 tbsp olive oil
    • 1 sprig rosemary
    • 300 ml/1¼ cups vegan red wine
    • 300 ml/1¼ cups cloudy apple cider
    • 100 g/9 tbsp raisins
    • 1 pinch chilli powder
    • Salt, ground pepper
    • 200 g/7 oz smoked tofu



    Carefully sort through the lentils (sometimes small stones can be mixed in) and rinse thoroughly. Cook in boiling, unsalted water for 25-30 minutes until soft. Drain and leave to dry.


    In the meantime, wash the pears, remove the cores and cut into about 1½-cm/½-inch pieces or thin slices. Heat 2 tbsp oil in a pan and glaze the onions. Add the pears and the rosemary sprigs and fry together for a few minutes. Cover with red wine and apple cider. Add the raisins and the chilli powder and season everything with salt and pepper. Leave to boil for about 10 minutes on a medium heat.


    Cut the smoked tofu into 1x2-cm/½ x ¾-inch pieces. Heat 2 tbsp oil and fry the smoked tofu until golden brown. Remove excess oil with kitchen paper.


    When the pears are almost ready, add the lentils and bring to the boil for a few minutes. Season with salt and pepper. Serve the lentil stew with the smoked tofu scattered on top.


    French puy lentils are not floury and therefore are not as soft as other types of lentils when cooked. Because they are very small and do not have to be soaked, they are excellent for quick meals. Alternatively, beluga lentils can be used.