Pepper and lentil stew

Ingredients for 1 servings:

• 60 g lentils, plate-
• 1 bell pepper(s)
• 1 tbsp oil
• 1 tbsp cornstarch
• 1 tsp tomato paste
• 1 dash of soy sauce
• 50 g tomatoes, pureed
• vegetable broth
• Paprika powder
• Garlic granules

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the way I like it best

Halve the peppers, remove the seeds, and bake in a preheated oven at 200°C (400°F) for about 20 minutes (wrap in aluminum foil first). Then let cool. Cook the lentils in about 300-400 ml of vegetable stock for 30 minutes. Strain and reserve the remaining stock. Heat the oil, add the cornstarch, and let it brown slightly. Deglaze with soy sauce. Add the passata, paprika, garlic powder, and the reserved stock. Simmer for 5 minutes until thickened. Meanwhile, peel the peppers and cut into pieces. Add the lentils and peppers to the sauce—add more vegetable stock if desired—and simmer for another 10 minutes.