Lentil stew

Ingredients:

• 200 g lentils (Soak overnight; rinse thoroughly before use.)
• 2 bay leaves
• about 1.5 L water
• 2 tbsp coconut oil
• 2 tbsp flour
• 2 cloves grated garlic
• 1 medium onion, grated
• 1-2 tsp smoked paprika
• salt
• pepper
• 150 ml vegan sour cream
• 1 tsp liquid smoke
• 1-2 tbsp mustard
• 4 Chickpea Griller spicy paprika or sweet paprika flavored

Preparation:

1. Cook the lentils with the bay leaf in enough salted water to cover them generously until tender.
2. Heat the coconut oil in a skillet and add the flour. Sauté over low heat, stirring constantly.
3. Add the garlic and onion, then the paprika a few minutes later. Stir thoroughly and pour in two tablespoons of the lentil cooking liquid. Add the finished roux to the simmering lentils. Cook for another 5-10 minutes.
4. Mix the vegan sour cream with a little water, add some of the lentil cooking liquid, and pour it into the pot. Let it simmer, season with salt and pepper, and add the liquid smoke.
5. Fry the Chickpea Grillers in an oiled skillet for a few minutes, and serve them alongside the stew.

Enjoy!