Lentil Stew with Bell Peppers

Ingredients

• 350 g split lentils
• 2 carrots
• 2 Garlic cloves
• 1 onion
• 2 yellow bell peppers
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 750 ml meat broth
• 400 g diced tomatoes (canned)
• 1 bay leaf
• 8 small bratwurst sausages
• 1 tbsp Lemon Juice
• Salt
• chili powder
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse lentils in a sieve and drain well. Peel carrots, garlic, and onion; halve carrots lengthwise and cut into pieces, slice onion finely, mince garlic. Clean bell peppers, wash, and chop.

2. 2.

   Sauté onion with garlic in a hot pot using 1 tbsp oil until translucent. Stir in tomato paste, cook briefly, then add broth. Add lentils, carrots, bell pepper, tomatoes, and bay leaf; simmer gently for about 40 minutes, stirring occasionally. Add more broth if needed.