Heat the oil in a large pan, add the onions and garlic and fry for 5 minutes. Stir in the beef, increase the heat and fry until it changes colour. Add the caraway and paprika, stir well then pour in the tomatoes and stock. Cover and leave to cook gently for 1 hour. Stir in the lentils, cook for 15 minutes then tip in the potatoes, and green pepper. Cover the pan again and cook for 30 minutes more or until tender. Serve topped with soured cream and parsley, if using.
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