Vegan lentil and potato stew

Ingredients for 4 servings:

• 1 kg potatoes
• 100 g lentils, red
• 2 cans of tomatoes, chopped, approx. 400 g each
• 2 bell peppers
• 2 onions
• 1 zucchini
• 4 carrots
• 4 garlic cloves
• 500 ml vegetable stock
• 50 g tomato paste
• 20 g paprika cream
• Vinegar, e.g. apple or mirabelle vinegar
• Paprika powder, sweet or hot
• Nutmeg, freshly grated
• Olive oil for frying
• Salt and pepper, black
• Salad herbs, fresh or dried
• chili powder
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

hearty stew with fresh ingredients

Peel the potatoes and cut into eighths. Peel the carrots with a vegetable peeler and cut into approximately 1 cm thick pieces. Cut the zucchini and bell peppers into approximately 1 cm thick pieces/strips. Slice the onions into thin rings and finely chop the garlic. Heat the olive oil in a large pot and add all the prepared ingredients. Mix everything with salt, a small pinch of sugar, and pepper, and roast for about 4 minutes, stirring frequently. Prepare the lentils according to the package instructions, drain in a sieve, and refresh with cold water. Deglaze the pot with the chopped tomatoes and vegetable stock, ensuring all ingredients are well covered. Bring to a boil and simmer for about 10-15 minutes. The potatoes should still be slightly firm to the bite. Remove the pot from the heat. Add the lentils and thicken with tomato paste and paprika cream. Season the soup with vinegar, salt, pepper, paprika, and nutmeg. Add fresh or freeze-dried herbs. It tastes best when the dish is left to simmer in a covered pot for at least an hour or longer. Then reheat the stew and enjoy.