Asian Vegetable Lentil Stir‑Fry (vegan)

Ingredients

• 250 g red lentils
• 1 l vegetable broth
• 500 g waxy potatoes
• 2 carrots
• 3 celery stalks
• 2 onions
• 200 g mushrooms
• 2 EL soy oil
• 2 EL soy sauce
• Salt
• Pepper
• 2 EL chopped parsley
• 2 EL chives

Instructions

1. 1.

   Soak the lentils overnight in water. The next day drain them and bring to a boil in vegetable broth. Cover and simmer for about 15 minutes over low heat.

2. 2.

   Peel the potatoes, cut into cubes, and add them to the lentils. Simmer together for another ~15 minutes, then drain and set aside.

3. 3.

   Wash and trim the carrots and celery. Dice the carrots and slice the celery. Peel and finely dice the onions. Clean the mushrooms and halve or quarter them depending on size.

4. 4.

   Heat a wok or high‑rimmed pan, add the oil, and sauté the onion cubes until translucent. Add the mushrooms and soy sauce, stirring for about 3 minutes.

5. 5.

   Add the carrot and celery pieces and cook for another 3 minutes. Then stir in the lentils and potatoes, season with salt and pepper, and sprinkle with herbs before serving.