Summary

Ingredients

• 3 large potatoes
• 180 g lentils, red
• 1 tablespoon tomato paste
• 1 large bell pepper (s)
• 2 small onions
• 1 liter vegetable broth
• 0.5 teaspoon ½ garam masala
• 2 medium carrot (s)
• 170 g pineapple, canned
• 2 bay leaves
• 5 g iner
• 1 chilli pepper (s), red
• 1 tablespoon oil
• 3 teaspoons vinegar, (pomegranate balsamic vinegar, or white balsamic vinegar)

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Instructions

1. Peel and dice the potatoes. Chop the onions and ginger into small pieces.
2. Heat the oil in a relatively large saucepan and sauté the onions and ginger. Add the tomato paste. Mix everything well and fry. Caution, it burns easily. Deglaze with the vegetable stock. Now add the potatoes, bay leaves and chili peppers and cook for about 10-15 minutes. In the meantime, cut the carrots and peppers into small pieces and weigh the lentils.
3. When the potatoes have been cooked a little and still need about as long to cook as the red lentils in total, add the lentils, carrots, paprika and garam masala.
4. Let it cook for another 10 minutes. Finally, add the pineapple with a little juice and the vinegar and simmer for another 5 minutes so that the pineapple is warm. Now all the ingredients should be done. As a last step, fish out the bay leaves and chili peppers.
5. If you prefer brown lentils, you can of course also use them. Then just add it to the broth with the potatoes.