Peel and chop the onion and fry in oil. Cut the potatoes and the bell pepper into cubes and fry them. Add the canned lentils with a little water.
Slice the debreziner and season with marjoram, salt, paprika and garlic.
Cook until the potatoes are soft. Bind with a little flour and water.
Finally, stir in 1 dash of vinegar. Serve the lentil stew.
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