Lentil stew

Ingredients for 6 servings:

• 250 g lentils, brown
• 1 bay leaf
• 1 onion(s), finely diced
• 6 carrots, peeled, cut into rings
• 3 potatoes, peeled, cut into cubes
• 1 liter tomato juice
• 1 tbsp curry powder
• 1 tbsp spice mix (garam masala)
• ¼ tsp spice mix (Tandoori Masala)
• ¼ tsp cinnamon
• 2 tbsp honey
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with potatoes, carrots and tomato juice

Cook the lentils in water with the bay leaf until al dente, then drain. Remove the bay leaf and set the lentils aside. Sauté the onion in oil (approx. 2 minutes), add the spices (curry, garam masala, tandoori masala, and cinnamon), and roast for 30 seconds. Add the carrots and fry for another 3 minutes. Place everything in a large saucepan along with the lentils and top up with tomato juice. Bring to a boil and add the honey. After 10 minutes, add the potatoes and simmer until tender. Season with salt and pepper. Let the stew rest for 15 minutes, then serve. Tip: If you like, you can refine the stew with garlic or add peas.