Leek and Lentil Stew with Potatoes (Vegan): Linsentopf mit Lauch

This yummy, hearty whole-food plant-based Leek and Lentil Stew with Potatoes (Linseneintopf mit Kartoffeln und Lauch) is quick and easy to make and absolutely perfect on a cool autumn or cold winter evening.

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes


Makes 4 servings


  • 4 - 5 medium potatoes, peeled and cubed
  • 1 large leek, trimmed, cut in half lengthwise, and sliced
  • 3 garlic cloves, minced
  • a large pinch of salt
  • freshly ground black pepper, to taste
  • 1 1/2 teaspoons dried thyme, or one large thyme sprig
  • 1 cup green lentils
  • 2 tablespoons tamari
  • 4 cups water or vegetable broth
  • 1 tablespoon arrowroot powder or corn starch


  1. In a medium to large saucepan, cook leeks in a little water over medium heat for a few minutes.
  2. While leeks are cooking, get the potatoes started by placing them, and enough water to cover, in a large pot. Add 2 to 3 teaspoons salt and bring to a boil. Turn heat down and simmer for about 10 minutes, until fork tender.
  3. Add garlic to leeks and cook a little longer, about a minute or two. Add a splash of water, if needed, to keep veggies from sticking to the bottom of the pan.
  4. Season with salt, pepper, and dried thyme, and cook for one more minute. (If using a fresh sprig, add it in with the water.)
  5. Rinse lentils and add them to the pot along with the tamari, stirring to coat.
  6. Add the 4 cups water (and thyme sprig, if using) and bring to a boil over medium-high heat. Lower heat to medium-low and simmer for about 20 to 25 minutes, until lentils are tender.
  7. When potatoes are done cooking, drain and set aside.
  8. Once lentils are tender, remove thyme sprig (if used), and mix about 1 tablespoon arrowroot powder with a little bit of cold water until dissolved. Pour into lentil mixture to thicken the stew. Turn off, or remove from, heat.
  9. Taste, and adjust seasonings if necessary.
  10. Add reserved potatoes to the lentil mixture, stirring to combine.
  11. Serve with a dollop of cashew cream, some freshly ground black pepper, and fresh crusty bread or wholesome German sourdough whole grain bread.


  • Try adding bay leaves, a rosemary sprig, or any of your other favorite fresh herbs instead.
  • If you love leeks and their wonderful flavor, consider using two medium leeks (or large!) instead.
  • Use a good olive oil to sauté veggies, if you prefer.
  • You can use brown lentils instead of green, or try using a combination of green, brown, and red lentils.
  • If you don't have broth, you can dissolve a vegetable stock cube for each cup of water needed.
  • Try adding a teaspoon ground cayenne pepper or red pepper flakes if you like your stews with a little heat.
  • You can easily double or triple this recipe to make a big batch for a large family gathering or to enjoy leftovers. Just use a large enough saucepan or large dutch oven to fit everything in.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma |