Oven stew with lentils and potatoes

Ingredients for 4 servings:

• 1 onion(s)
• 1 kg potatoes, waxy
• 1 bunch of soup vegetables
• 3 tbsp rapeseed oil or sunflower oil
• 250 g Pardina Lentils
• 2 tbsp curry powder
• 1.6 liters of vegetable broth
• some salt and pepper, black, from the mill
• 1 tsp sugar
• 50 g pistachios, roasted, salted
• ½ bunch parsley, flat, flat
• 50 g soft apricots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the onion. Peel, wash, and dice the potatoes. Trim, or peel, wash, and finely chop the vegetables. Heat the rapeseed or sunflower oil in a large casserole dish and sauté the diced onion. Then add the prepared vegetables, potatoes, and lentils and sauté with the curry powder. Then pour in the vegetable stock, bring to a boil, and season with a little salt, several turns of freshly ground black pepper, and sugar. Cover and cook in a preheated oven (electric stove: 175°C, fan oven: 150°C) for about 45 minutes. Chop the pistachios. Rinse the parsley, shake dry, and chop the leaves. Dice the apricots. Serve the stew with the apricots.