Smoky Lentil Stew for New Year’s Eve

Ingredients:

• 1 tbsp coconut oil
• 1 onion
• 2 cloves of garlic
• 150 g Smoked Wheat & Soy Salami
• 1 tsp paprika
• 1 tsp ground cumin
• 2 bay leaves
• 2 medium potatoes
• 1 medium carrot
• 1 medium zucchini
• 500 g cooked lentils
• salt, pepper
• 150 g vegan sour cream
• 100 g coconut yogurt
• 1 tbsp all-purpose flour

Preparation:

1. Heat the coconut oil, then sauté the finely chopped onion and crushed garlic until translucent.
2. Crumble in the Smoked Wheat & Soy Salami and sauté for a few minutes, then add the paprika, ground cumin, and bay leaf. Mix thoroughly.
3. Add a little water and cook for a few minutes until the flavors blend intensely.
4. Add the diced potatoes and sliced carrots, stir to combine, then add enough water to just cover them.
5. After 3–4 minutes of cooking, add the sliced zucchini.
6. When the potatoes and carrots are almost tender, stir in the cooked lentils, cover, and cook for another 10 minutes. Add a little water if necessary.
7. Season with salt and pepper.
8. Mix the vegan sauce until smooth with the coconut yogurt and flour, then add a ladleful of the hot stew to temper the mixture.
9. Pour the sauce back into the pot, stir thoroughly, and cook for another 5 minutes.

Give it a try!

Enjoy!