Creole lentil stew with peppers

Ingredients for 4 servings:

• 300 g lentils, small, green
• 1 bay leaf
• 1 liter vegetable broth
• 1 onion(s), red
• 4 cloves garlic
• 2 chili peppers, green
• 400 g tomatoes, peeled, drained
• 4 tbsp olive oil
• 40 g flour
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• ½ tsp oregano
• ½ tsp thyme
• 2 bell peppers, red
• 2 bell peppers, yellow

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C. Place aluminum foil on the rack, place the peppers on top, and cover with aluminum foil. After 20 minutes, the skin should be partially charred. Transfer to a bowl, cover, and let the peppers cool. Place the lentils in a sieve and rinse under running water. Add to the vegetable stock, bring to a boil, and simmer for 10 minutes. Strain and reserve the soup. Peel and chop the onion and garlic. Trim and chop the chili, and chop the tomatoes. Heat the olive oil, add the flour, and stir until lightly browned. Stir in the onion, olive oil, and chili, then deglaze with soy sauce. Add the tomato paste and paprika, heat gently, and add the tomatoes. Pour in the soup, season with thyme and oregano. Stir until smooth and simmer for 15 minutes. Peel the skin off the cooled peppers with a sharp knife and reserve the juice. Halve the peppers, remove the seeds, and cut into strips. Add the lentils to the sauce, simmer for another 5 minutes, and remove from the heat. Stir in the paprika juice, season with salt, and serve in a bowl, garnishing with the paprika. Serve with warm bread.