Vegan lentil and vegetable stew

Ingredients

• 1 red onion (150 g)
• 1 white onion (150 g)
• 2 garlic cloves
• 30 ml olive oil
• 2 bell peppers (300 g)
• 1 medium carrot (80 g)
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 medium parsley root (100 g)
• 1 medium potato (150 g)
• 1000 ml boiling water or vegetable broth
• 30 ml tomato paste (optional)
• 200 g red lentils
• 15 g parsley

Preparation

1. Chop the red and white onions. Crush the garlic with the flat of a knife, dice the peppers, grate the parsley root on the coarse side of a grater and the carrot on the fine side, then cut the potato into roughly 1 cm cubes. 2. Heat the olive oil in a pot and sauté the onions and garlic for 4 minutes, stirring. Add the peppers and carrot, then the curry, paprika, coriander, salt and pepper; sauté for another 5 minutes, until the vegetables soften. 3. Add the parsley root and potato to the pot. Pour in 1000 ml boiling water or vegetable broth, add the tomato paste if using, and simmer for 12 minutes over medium heat. 4. Rinse the red lentils under cold water and add them to the pot. Simmer for another 10 minutes, until the lentils and potato are tender. 5. Chop the parsley and stir it in. Let the stew reduce for 3 minutes, uncovered, until the sauce thickens.