Katharina Kjeldgaard: Lentil stew: a vegetarian twist on a Danish classic

This is a vegetarian take on ‘millionbøf’ or ‘million stew’ – a savoury minced beef stew. The name translates to ‘million steak’ due to the many small pieces of ground beef resembling a million little steaks. It’s a beloved dish in Denmark, often evoking nostalgia and a sense of home for those who grew up with it.

This hearty alternative swaps traditional minced beef for protein-packed green lentils, creating a rich and flavourful stew that’s just as satisfying as the original. Cooked in a savoury gravy with caramelised onions, spices, and a splash of soy sauce for depth. Pair with creamy mashed potatoes or whole-grain pasta for a wholesome, comforting meal.

Amount: 4 portions
Easy to make
Time: 1 hour

Ingredients:

6 medium yellow onions
25 g butter
3 bay leaves
4 tsp dried thyme
2 garlic cloves
1 tbsp tomato paste
200 ml water
1 vegetable stock cube
300 ml cooking cream
2 cans of cooked green lentils (400 g per can, 240 g drained weight)
2 tbsp balsamic vinegar
1 ½ tbsp soy sauce
1 tbsp gravy browning
salt and freshly ground pepper

Instruction:

Peel the onions, halve them, and slice into thin rings.

Heat the butter in a wok or big pan over medium heat, then add the onions, bay leaves, and thyme. Reduce the heat to low and let the onions cook gently for about 30-40 minutes until they are soft and caramelised. Stir occasionally.

Once the onions are caramelised, add the chopped garlic and stir for a couple of minutes.

Drain the lentils and add them to the wok along with the remaining ingredients. Let the dish simmer for about 20 minutes.

Season with salt and freshly ground pepper to taste.