Red Lentil Paprikash with Sour Cream and Vegetables | Creamy Autumn One-Pot

Rinse the red lentils thoroughly in a sieve under cold running water, then drain. Finely chop the onion and garlic cloves. Peel the carrots and slice them into thin rounds. Wash the TV pepper and tomato, remove the seeds and cores, then dice them finely.

Melt the lard in a deep skillet or heavy-bottomed pot over medium heat. Add the finely chopped onion and a pinch of salt, and sauté for 4-5 minutes until translucent and golden.

Add the diced TV pepper, diced tomato, minced garlic, and sliced carrots. Sauté the vegetables together for another 3-4 minutes until they release their juices and become fragrant.