Lentil stew with peppers and potatoes

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 onion(s), red
• 2 garlic cloves
• 2 bell peppers, red
• 500 g potatoes
• salt and pepper
• 200 g lentils, red
• 400 g tomatoes, chopped, from the can
• 800 ml vegetable stock
• 50 g tomato paste
• 1 tbsp oregano
• 2 tbsp parsley, chopped
• 1 tbsp herbs de Provence
• 2 tbsp paprika powder, sweet
• 1 tsp curry powder
• 1 tsp chili
• 1 pinch of cumin
• 1 pinch of nutmeg

Instructions

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

Peel the potatoes, then cut into bite-sized cubes. Cut the bell peppers into bite-sized cubes. Peel and finely dice the onion and garlic, then sauté in olive oil. Add the potatoes, lentils, and bell pepper pieces and sauté briefly. Add the remaining ingredients and simmer for 20-30 minutes, until the potatoes are tender and the lentils are soft. Stir frequently. Season to taste and serve with chopped parsley. Serve with baguette.