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Ingredients
-
40
g lentils
or rice - 2 garlic cloves
- 50 g onions, quartered
- 200 g red peppers, quartered (approx. 2 peppers)
- 50 g olive oil
-
400
g ripe tomatoes, cut in pieces (2 cm)
or tinned chopped tomatoes, cut in pieces (2 cm) -
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 400 g water
- 1 tsp fine sea salt, or to taste
- ½ tsp ground black pepper, plus extra for sprinkling
- ¼ tsp ground cayenne pepper (optional)
- Nutrition
- per 1 portion
- Calories
- 784 kJ / 187.4 kcal
- Protein
- 4.1 g
- Carbohydrates
- 15.1 g
- Fat
- 12.9 g
- Saturated fat
- 1.8 g
- Fiber
- 3.7 g
- Sodium
- 483.4 mg
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