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Peel / clean the celery and cut into lozenges. (Here: self-prepared as TK). Wash the zucchini, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, quarter lengthways and cut into slices (approx. 4 - 5 mm thick). Peel and dice the vegetable onion. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife (here: self-prepared as frozen). Clean and wash the peppers and cut into small diamonds. Clean and wash the leek and cut into rings (here: self-prepared as frozen). Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat olive oil (2 tbsp) in a large saucepan, fry the beef mince until crumbly, add the onion cubes, garlic clove cubes and chilli pepper cubes and fry vigorously. Add the remaining vegetables (celery lozenges, zucchini slices, carrot blossoms, paprika lozenges and leek rings) and fry them briefly as well. Deglaze / pour on the tomato strained (500 g), the tomato-vegetable juice (1 liter) and the vegetable stock (1.5 liters). Let everything simmer / boil for approx. 25 minutes with the lid closed. Add the red lentils (400 g) and season with chilli flakes (1 teaspoon), sambal oelek (1 teaspoon), sweet soy sauce (2 tbsp) and fish sauce (1 tbsp). Let everything simmer again for about 10 minutes and serve garnished with parsley.