Peel the potatoes, cut them into large pieces, wash them with cold water, and leave them in the water for 10 minutes. Dry with a paper towel and fry in a frying pan in preheated vegetable oil until light brown. Place on a plate.
In the same pan, fry the zucchini with rice flour until lightly browned. Zucchini I do not clean completely, leave a little green, cut into medium pieces.
In a large frying pan or saucepan with a thick bottom, fry in vegetable oil, onions and carrots until soft, add garlic, spices, two types of bell pepper. Fry on high heat for a couple of minutes.
Add the meat (I have already cut into small pieces), coriander, lentils, tomatoes in their own juice, a pinch of sugar. Everything is fried quickly so that the vegetables retain their shape.
Put the potatoes and zucchini in the pan, add the red hot pepper and vegetable seasoning, and pour in the boiling water. Adjust the amount of water as needed. Simmer, after boiling, under a lid on a low heat for 20 minutes. (until the lentils are ready). Add herbs to the finished stew.