Red lentil and vegetable pan

Ingredients for 2 servings:

• 3 carrots
• 1 bell pepper(s)
• 2 large tomatoes
• 1 stalk(s) leek
• 150 g lentils, red
• 250 ml vegetable stock
• 1 tbsp crème fraîche
• ½ tsp curry
• 1 tsp paprika powder, hot
• salt and pepper
• possibly oil
• Parsley, fresh or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, easy and quick

Peel the carrots and slice into thin slices. Finely dice the bell peppers and tomatoes, and slice the leek into thin rings. Sauté the carrot slices in 2 tablespoons of water in a non-stick pan over high heat (you can also use 1 tablespoon of oil instead, if you prefer). After 3 minutes, add the tomatoes and sauté for another 3 minutes. Add the bell peppers and leek to the pan and bring everything back to a boil. Now pour in the vegetable stock and the lentils. Bring everything to a boil, then simmer uncovered for 10 minutes at a low heat. Stir occasionally and make sure there is still enough liquid; if not, add a little more stock or water. It should have a nice, creamy consistency. Finally, add the spices and crème fraîche, season with salt and pepper, and sprinkle with parsley.