John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 400 g zucchini
- 100 g red bell pepper(s)
- 200 g carrot(s)
- 2 m.-sized onion(s)
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp, crushed paprika powder, sweet
- 300 g lentils, dry
- 600 ml vegetable stock
- 1 can/n tomatoes, chunky
- 1 tbsp cumin
- salt and pepper
- 1 tbsp parsley
- 1 cup sour cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
nice and spicy
Cut the potatoes and vegetables into pieces (approx. 1 x 1 cm). Finely chop the onions and garlic. Heat the oil in a non-stick pan and sauté everything until translucent. Season with paprika. Add the lentils and deglaze with vegetable stock and chopped tomatoes. Simmer for about 45 minutes. Season with cumin, salt, and pepper. Sprinkle with parsley and serve. Serve with the sour cream. If you like, you can also cook chili peppers with the vegetables.
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