Vegan lentil and vegetable stew with sweet potatoes

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) of ginger root (approx. 1 cm)
• 200 g potatoes
• 200 g sweet potatoes
• ½ bell pepper(s), red
• 150 g zucchini
• 2 tbsp oil
• 1 tsp curry powder
• ½ tsp turmeric powder
• 125 g mountain lentils
• 500 ml vegetable stock
• 200 ml coconut milk
• Salt
• some lemon juice
• 1 chili pepper(s), red
• 1 bunch of coriander leaves for decoration

Instructions

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

Finely dice the onion, garlic, and ginger. Peel and dice the potatoes and sweet potatoes. Dice the bell pepper and zucchini. Sauté the onion, garlic, and ginger in the oil. Add the curry powder and turmeric powder and sauté for a few minutes. Pour in the vegetable stock and add the washed lentils. Cover and simmer for about 15 minutes. Then add the diced potatoes and sweet potatoes. A little later, add the bell pepper and zucchini pieces and the coconut milk and cook until tender. Season the soup with salt, a little lemon juice, and finely chopped chili, and serve garnished with coriander.