Chop the onion, peppers and garlic.
Sauté in one tbsp of oil until soft.
Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.
Add passata, water and kidney beans and allow simmering for 20-25 minutes.
Add salt and pepper to taste
For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.