Lentil stew basic recipe

Ingredients for 4 servings:

• 500 g lentils, yellow or red, dried
• 500 g potatoes, mainly waxy
• 4 chili peppers
• 3 cm ginger
• 1 kohlrabi
• 2 carrots
• 3 tsp salt
• Ground pepper or allspice
• 6 tbsp wine vinegar
• 3 tbsp oil
• 500 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, without garlic, without onion

Peel the potatoes and cut into small cubes (1 cm), wash them. Wash the lentils thoroughly. Finely chop the chili peppers and remove the cores. Peel the kohlrabi and carrots and cut into small (max. 1 cm) cubes. Finely dice the ginger. Heat the oil in a saucepan, sauté the kohlrabi, carrots, and ginger for about 30 seconds, add pepper (or allspice), and deglaze with half of the vegetable stock. Now add the potatoes, lentils, and chili peppers, along with the rest of the stock, ensuring everything is covered. Let it simmer with the lid closed for 20 minutes, then add salt and vinegar. Dilute with water if desired (delicious even without water). Mix thoroughly. Bring to a boil briefly, then let it rest for about a minute. This recipe can, of course, be further refined to your liking: bay leaves, cloves, Indian spices, smoked meat, garlic, onions, etc. Depending on the ingredients, it may no longer be vegan.