Potato curry with lentils

Ingredients for 4 servings:

• 2 leek(s)
• 1 garlic clove(s)
• 800 g potatoes
• 1 tbsp curry powder
• 1 tbsp Garam Masala or 1 tbsp curry powder additionally
• 1 tbsp vegetable broth
• 1 onion(s)
• 1 red chili pepper(s)
• 2 tbsp oil
• 2 tbsp tomato paste
• 1 ¼ liters of water
• 150 g lentils, red
• ½ bunch parsley, flat
• 1 ¼ liters of water
• salt and pepper

Instructions

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

Clean, wash, and slice the leek into rings. Peel and chop the onions and garlic. Cut the chili pepper lengthwise, remove the seeds, wash, and slice into rings. Peel, wash, and roughly dice the potatoes. Sauté the onions, garlic, chili, and leek in hot oil. Sprinkle the curry and garam masala over the leek and briefly sauté the tomato paste. Stir in 1 1/4 liters of water, the potatoes, and the stock; bring to a boil. Cover and simmer for about 10 minutes. Rinse the lentils, add them to the soup, and cook for about 15 minutes more, until the potatoes and lentils are tender. Season the curry again with salt, pepper, and curry powder. Wash and slice the parsley, then sprinkle it over the curry before serving.