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|800 g||potatoes, diced|
|4 tbsp||olive oil|
|1 tsp||Tabasco sauce|
|250 g||red lentils|
|salt and pepper|
|2 small||red chilies, seeded and sliced|
|1.4 l||vegetable stock|
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
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