Lentil stew with peppers and sweet potatoes

Ingredients for 5 servings:

• 6 m.-sized onion(s)
• 6 garlic cloves
• 3 thick leeks
• 6 carrots
• 5 bell peppers, colored
• 1 large sweet potato(s)
• 450 g lentils, small, cook without soaking
• 500 ml tomato puree
• 6 tsp curry powder, mild
• 1 tsp spice mix (four spices: ginger, nutmeg, cinnamon, clove(s))
• e.g. salt and pepper
• 1 shot of vinegar
• ½ cup sour cream
• 6 m.-sized potatoes
• 6 tbsp olive oil
• ½ tsp honey

Instructions

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

vegetarian, low-carb

Finely chop the onion and garlic, and chop the vegetables and potatoes. Rinse the lentils and simmer in water with a little tomato puree for 10 minutes, then set aside. Sauté the onions, garlic, and leek, add the remaining vegetables, and continue sautéing for about 10 minutes. Add the lentils and the remaining tomato puree. Season everything with curry, salt, and pepper, and add a little water if needed. Simmer the stew until the lentils are al dente, then season with the remaining ingredients. Finally, stir in the sour cream. The potatoes can also be cooked separately and served on the side. This is recommended if children are eating with you or if you’re a real low-carb junkie.