Vegan lentil lecsó | Rich summer one-pot dish

Prepare the vegetables: finely dice the onions, crush the garlic, and slice the TV peppers and tomatoes into medium-sized pieces. Drain the canned lentils and rinse them with cold water.

Heat the olive oil in a deeper pan or pot. Add the diced onions and sauté over medium heat until translucent, about 5 minutes, then stir in the crushed garlic.

Remove the pan from the heat, sprinkle with sweet ground paprika, and mix well. Immediately add the sliced TV peppers and tomatoes so the ground paprika does not burn.