SMOKY LENTIL STEW WITH TEMPEH

• 200 g tempeh, diced
• 200 g lentils (or mountain lentils)
• 1 onion, diced
• 2 garlic cloves, chopped
• 2 carrots, sliced
• 1 small leek or 1 potato, diced
• 1 tbsp tomato paste
• 1 liter vegetable stock
• 1 tbsp soy sauce
• 1 tsp smoked paprika powder
• 1 tsp sweet paprika powder
• ½ tsp cumin
• 1 bay leaf
• 1 tbsp oil
• Salt & pepper

Optional for serving: Fresh parsley and a dash of apple cider vinegar or lemon juice

1. Heat oil in a large pot. Fry tempeh until golden brown on all sides, then remove briefly.
2. Fry onion, garlic, carrots, and leek (or potato) in the same pot until everything is lightly browned.
3. Add tomato paste and fry briefly.
4. Stir in lentils, vegetable stock, soy sauce, paprika, cumin, and bay leaf. Return tempeh to the pot.
5. Bring everything to a boil and simmer over medium heat for about 25 minutes until the lentils are soft and the stew is nice and creamy.
6. Season to taste with salt, pepper, and optionally a little vinegar or lemon juice. Remove the bay leaf.