Red lentil stew with Cabanossi

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 100 g lentils, red
• 2 tsp rapeseed oil or sunflower oil
• 400 ml vegetable stock
• 1 tsp paprika powder
• 1 pinch(s) of sugar
• 100 g Cabanossi
• 500 g tomatoes, pureed
• salt and pepper
• some basil to sprinkle on top

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the onion. Heat oil in a pan and briefly fry the diced onion. Add the lentils and sauté briefly. Deglaze with broth, season with paprika and sugar, and cook covered for about 10-12 minutes. Slice the Cabanossi. Add the tomatoes and Cabanossi slices to the lentils and cook for about another 5 minutes. Season the lentil stew with salt and pepper and serve sprinkled with basil.