Crumbly Tiger's Red Stew

Ingredients for 4 servings:

• 250 g beetroot, fresh
• 400 g potatoes
• 250 g carrot(s)
• 2 large onions, approx. 400 g
• 2 cloves garlic
• 180 g sweet potatoes
• 150 g lentils, red
• 700 ml vegetable stock
• 1 tsp caraway seeds
• ½ tsp thyme, dried
• 20 ml extra virgin olive oil
• 50 ml cucumber juice from sweet and sour pickled cucumbers, alternatively 2 tbsp light balsamic vinegar
• ½ tsp salt
• Salt and pepper freshly ground, to taste
• some yogurt (garlic yogurt) as garnish
• some basil leaves for garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Peel and dice the onions and garlic, and set aside. Set the vegetables aside, as cooking times vary. Peel the sweet potato and cut into pieces of about 2 cm. Set aside. Peel the potatoes, halve them, and slice them about 8-10 mm thick. Set aside. Peel the carrots, halve them depending on their size or leave them whole, and cut them into slices about 6 mm thick. Set aside. Peel the beetroot and cut them into cubes of about 1.5 cm. Set aside. It is best to wear gloves when handling the beetroot, as it stains. Heat the olive oil in a saucepan, not too hot. Add the onions and garlic and sauté without allowing them to brown. Add the vegetable stock, carrots, caraway seeds, thyme, and 1/2 teaspoon of salt. Bring to a boil and simmer over medium heat for 5 minutes. Now add the beetroot, bring back to a boil, and simmer for another 5 minutes. Now add the potatoes. Bring to a boil and simmer over low heat for 5 minutes. Now add the sweet potato and cucumber water (or balsamic vinegar), bring to a boil, and simmer for another 5 minutes. Finally, add the red lentils. Bring back to a boil and simmer until the lentils are tender. This takes about 10-15 minutes. Season the finished stew with salt and freshly ground pepper. When serving, spoon a little garlic yogurt onto each plate and sprinkle with sliced ​​basil leaves.