For this dish, I used a pressure cooker, so I made the sauté directly in the pot. Add the olive oil (1-2 tablespoons), chopped onion, chopped green bell pepper, sliced carrot, and bay leaf.

Once they are softened, crumble a bouillon cube (bought at a health food store) with vegetable flavor. Then add the dry lentils, stirring and mixing with the sauté.

Add 2 cups of water. Cover the pot and let it boil for 13 minutes (first on high heat, then lower when the pressure indicator starts to sound).

Uncover the pot and add two tablespoons of tomato sauce, chopped potato, black pepper, and a teaspoon of cumin (adjust to taste).

Cover again and repeat the process from Step 3 (about 15 minutes is enough to cook the potato). Adjust salt to taste.