Potato goulash with lentils

Ingredients for 2 servings:

• 750 g potatoes
• 250 g lentils, red
• 4 carrots
• 3 onions
• 2 garlic cloves
• e.g. olive oil
• salt and pepper
• 3 tbsp tomato paste
• 1 tbsp mustard
• 1 shot of white wine
• 1 liter vegetable broth
• 1 bay leaf
• marjoram
• 1 cup of crème fraîche, approx. 150 g
• some parsley, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into bite-sized pieces. Trim and dice the carrots. Peel the onions and garlic, finely chop the onion. Heat the olive oil in a large pot. Sauté the carrots and onions. Meanwhile, add a little salt. Stir in the tomato paste and mustard. Deglaze everything with a splash of white wine. Add the potatoes, vegetable stock, and the bay leaf. Press in the garlic clove and season with pepper and marjoram. Cover the potato goulash and simmer over medium heat for about 20 minutes. Meanwhile, prepare the red lentils in a separate pot (the tomato paste inhibits the cooking process of the lentils) according to the package instructions. Once the potatoes and carrots are tender, add the lentils, stir in the crème fraîche, and season again with salt and pepper if desired. Sprinkle the finished potato goulash with the chopped parsley and serve. Note: As an alternative to red lentils, other types of lentils such as green lentils, Pardina lentils or plate lentils can also be used.