Paprika – cream – lentils

Ingredients for 3 servings:

• 200 g lentils
• 2 onions
• 2 garlic cloves
• 3 red bell peppers or 400 g frozen bell peppers
• 1 zucchini
• 2 tbsp oil
• 500 ml water
• ½ tsp thyme
• 2 cloves
• ½ tsp caraway powder
• 1 bay leaf
• ½ cup crème fraîche
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

with or without zucchini

Wash the lentils. Finely dice the onions and garlic. Finely chop the peppers and zucchini. Heat the oil and sauté the onions, garlic, peppers, and zucchini. Add the lentils and deglaze with water. Add the spices and simmer for 45 minutes. Check frequently to make sure there’s enough water in the pot; if not, add a little more frequently. It should become a creamy mixture, so add just enough water to keep it boiling. Stir in the crème fraîche and season with salt and pepper. If you don’t like zucchini, you can leave it out. I only add it if I have it in the fridge.