Spicy sweet potato and lentil stew

Ingredients for 4 servings:

• 2 m.-sized sweet potatoes
• 150 g lentils, red
• 1 zucchini
• 1 red bell pepper(s)
• ½ onion(s)
• possibly soy cubes
• 400 ml vegetable stock
• 400 ml water
• some sunflower oil
• 2 tbsp peanut butter
• 2 tsp sambal oelek
• 2 tbsp tomato paste
• some salt
• some pepper
• some cumin
• some paprika powder, hot
• some paprika powder, sweet
• some cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Soak the soy cubes in vegetable stock for about 10 minutes according to the package instructions. Meanwhile, peel the sweet potatoes, bell peppers, zucchini, and onion, and cut everything into cubes. Heat the sunflower oil in a large pot. Strain the soy cubes and squeeze out the liquid, reserving the vegetable stock for later use. Fry the sweet potatoes, onions, and soy cubes in the hot oil until fragrant. Then add the bell peppers and onions, fry briefly, then pour in the reserved vegetable stock and water. Simmer for about 10 minutes, until the sweet potatoes are somewhat soft. Add the lentils straight from the bag. Simmer for another 10 minutes, until the lentils are tender. It’s best to add the sambal oelek and tomato paste along with the lentils so they can infuse well. After cooking, add the spices to taste and thicken with the peanut butter.