Chop the parsley very finely. Chop the stalks as well. Set aside.
Cut the carrots, peppers, onion and garlic into pieces.
Heat the rapeseed oil in the pot and add the curry. Then fry the onion and garlic briefly.
Add the carrots and peppers and sauté briefly.
Then add the red lentils and the spices. Deglaze with the water and vegetable stock, cover and simmer over a medium heat until the vegetables are cooked.
Add half of the parsley and half of the sour cream.
Serve on plates and garnish with parsley, sour cream and pumpkin seeds.