Summary

Ingredients

• 150 g lentils
• 2 onions)
• 2 cloves garlic
• 2 bell peppers, red and green
• 100 g sour cream
• 1 tablespoon vegetable oil
• 2 teaspoons vegetable stock (instant)
• 2 teaspoons curry powder
• pepper
• Iodized salt

Print Recipe Pin Recipe

Instructions

1. Soak the lentils in half a liter of water overnight. Dissolve the vegetable stock in 300 ml of water. Cut the onions and garlic into fine cubes and sauté in the oil. Scatter curry powder over it and deglaze with the vegetable stock. Add the drained lentils and simmer for 20 minutes.
2. Wash and core the peppers and add finely diced to the stew. Let simmer for another 10 minutes. Season with salt and pepper and fold in the sour cream.
3. Potatoes, whole grain rice or flat bread go well with it.