Peel the potatoes, zucchini and cut them into thick sticks.
Chop the tomato finely. Dice the cauliflower with its stem roughly.
In a clay pot or in a large pan, add the lentils
Add the potatoes, cauliflower and zucchini on top of the lentils.
Add the chopped tomatoes, and the green chilies.
Sprinkle the ginger, salt, garlic, paprika, cumin, turmeric, coriander, and parsley on top.
Pour in the vegetable broth. Cover with lid and cook for about 20 minutes on high heat.
Serve hot with rice.