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- 40 g lentils
- 2 garlic cloves
- 50 g onions, quartered
- 200 g red peppers, quartered (2 peppers)
- 50 g olive oil
- 400 g ripe tomatoes, cut in pieces (2 cm)
- 400 g water
- 1 vegetable stock cube (for 0.5 l), crumbled
- 1 tsp fine sea salt, or to taste
- ground black pepper, for sprinkling
- ¼ tsp ground cayenne pepper (optional)
- per 1 portion
- 1002 kJ / 241 kcal
- 5 g
- 13 g
- 18 g
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