Hearty vegetarian potato pan

Ingredients for 3 servings:

• 750 g potatoes
• 1 cup(s) mountain lentils
• 3 cups water
• 175 g smoked tofu
• 2 onions, red
• 1 garlic clove(s)
• 2 large spring onions
• 2 bell peppers
• 1 handful of cherry tomatoes
• 250 g mushrooms
• 2 tbsp vegetable oil
• some vegetable broth
• Paprika powder
• salt and pepper
• Herbs of your choice (e.g. herbs de Provence or thyme and rosemary)
• 3 gherkins

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes until tender and cook the lentils for about 15-20 minutes according to the package instructions. In the meantime, dice the smoked tofu, onions, garlic, gherkins, and bell peppers. Quarter the mushrooms, thinly slice the spring onions, and halve the cherry tomatoes. Once the potatoes are done, let them cool briefly and then roughly dice them. Meanwhile, heat 2-3 tablespoons of vegetable oil in a large pan. Then fry the onions, smoked tofu, and diced potatoes over medium-high heat. When the potatoes start to brown, add the lentils, garlic, gherkins, and mushrooms and fry for a few minutes. Stir in the bell peppers and spring onions and fry. Meanwhile, add a little vegetable stock depending on the liquid required by the pan contents (not too much, about half a cup to a whole cup, otherwise the pan will become too mushy). When everything is well cooked, stir in the cherry tomatoes and heat through. Season the pan generously with salt, pepper, paprika, and herbs. Add a little vegetable stock powder if desired. Sprinkle with parsley before serving. If you like it spicier, you can top the pan with a little chili oil. It’s also a great way to use up leftover potatoes from the day before.