Colorful lentil and vegetable stir-fry

Ingredients for 4 servings:

• 2 zucchinis
• 2 yellow bell peppers
• 1 small garlic clove(s)
• 1 large onion(s)
• 4 m.-sized tomatoes
• 500 g lentils, red
• ml water or vegetable broth
• some cornstarch
• n. B. Salt
• n. B. Pfeffer
• some oil or Alsan margarine for frying
• n. B. basil or other fresh herbs (e.g. lovage, oregano, sage, thyme)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Fresh and delicious, vegan

Finely dice the onion and garlic and set aside separately. Set aside all the vegetables, except the tomatoes, in a separate bowl for now, dice them, and keep them in a bowl for the time being. Now fry the onion in the oil or Alsan margarine until lightly browned, then add the garlic and brown very briefly, otherwise it will be too bitter. Now add the diced vegetables and lentils and fry on medium heat for 3-5 minutes, season with salt and pepper. If you like, you can now add the fresh herbs; in this case, I only used picked basil, as this allows the flavor to blend wonderfully into the ingredients without being overpowering! Now add the diced tomatoes and deglaze with the vegetable stock, or top up with water, as desired. Let everything simmer for about 10 minutes, season again with pepper and salt, and thicken with a little potato starch if desired. I didn’t need it this time, but it always depends on the water content of the ingredients, or whether you prefer something more liquid, like a soup, or more like a stew. If you prefer something more liquid, I recommend adding a fresh baguette.