Gut-Friendly Lentil Goulash

Ingredients

• 600 g potatoes, diced
• 150 g brown lentils (uncooked), preferably soaked overnight
• 2 carrots, sliced
• 1 stalk celery, finely chopped
• 1 red bell pepper, diced
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• ½ tsp cumin
• optional: ½ tsp chili or harissa
• 1 bay leaf
• 700 ml vegetable broth (more if needed)
• 1–2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp sweetener (e.g., maple syrup or honey)
• Salt & pepper
• optional: yogurt or skyr for topping
• fresh parsley/thyme

Instructions

1. Heat olive oil in a large pot. Sauté onion for 2-3 minutes until translucent. Add carrots, celery, bell pepper, and garlic and sauté gently for another 3-4 minutes.
2. Stir in tomato paste and roast for about 1 minute (this adds depth and aroma). Add paprika, smoked paprika, cumin, and optional chili and stir briefly until fragrant.
3. Add potatoes and lentils to the pot. Pour in vegetable broth, add the bay leaf, and bring to a boil.
4. Reduce heat and simmer gently for 25-30 minutes, until lentils are soft and the mixture is creamy.
5. Stir in balsamic vinegar, lemon juice, salt, and pepper. Serve with parsley/thyme and optional dollop of yogurt or skyr.