Puy Lentil & Winter Vegetable Stew – Connie's Kitchen

Ingredients

• 2-3 garlic cloves
• 2 medium waxy potatoes (about 250g), washed and cut into 1,5cm cubes
• 3 big carrots (about 300g), cut in to 1,5cm cubes
• 2 handfuls of fresh spinach oder greens (e.g. curly kale)
• 1 small leek (about 150g) , cut in 1/2cm slices
• 1 small knob of celeriac (about 200g), cut in to 1,5cm cubes
• 2 Tbsp oliveoil
• 3 Tsp. cumin ground
• 1 Tsp ground coriander
• 1 Tsp ground paprika
• ½ tsp. Chipotle (smoked spicy chilli powder, more if you like it spicy)
• 1/2 tsp ground curcuma
• 3 Tbsp. Connie’s Kitchen Ketchup or tomato concentrate
• 400 g Puy-Lentils
• about 2 l of good quality vegetable bouillon
• freshly ground black pepper and salt to taste