1. Sauté the onion and garlic:
In a large pot, sauté the diced onion in a little oil until translucent. Add the garlic and sauté briefly.
2. Add the vegetables:
Add the carrots, parsnips, and cauliflower florets to the pot and sauté for about 5 minutes.
3. Stir in the spices and lentils:
Add the onion powder, cumin, ginger, coriander, caraway, paprika, turmeric, and sugar. Stir well.
4. Add liquid and tomatoes:
Add the chopped tomatoes, vegetable stock, and bay leaves to the pot. Season with salt, pepper, and chili flakes if necessary.
5. Cook:
Bring everything to a boil, then reduce the heat and simmer for 20 minutes.
6. Stir in the cooked lentils:
When the lentils are dry, add them now and simmer for another 10 minutes.
7. Refine:
Stir in soy sauce, balsamic vinegar, and coconut milk. Season to taste and garnish with fresh herbs as desired.
Nutritional information approx. (per serving):
• Calories: 350 kcal
• Protein: 20 g (approx. 22%, poteinreich)
• Fat: 10 g
• Carbohydrates: 45 g
• Fiber: 12 g
