Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Put lentils and 400 ml vegetable stock in a pot, bring to the boil, cover and simmer over a low heat for 20-25 minutes.
Pour the potatoes onto a sieve, rinse with cold water and remove the skin. Let the potatoes and lentils cool down a little. Peel garlic and shallots. Finely dice the shallots, press the garlic through a garlic press.
Cut the chilli lengthwise, remove the seeds and cut the chilli into fine rings. Carefully wash the coriander, dab dry and chop except for a little bit for garnishing. Mix 7 tablespoons lime juice, some salt, chili, garlic, shallots and chopped coriander.
Add oil. Cut the lukewarm potatoes into slices and mix into the vinaigrette together with the lentils. Leave to soak for 20-30 minutes. Halve, clean and wash the peppers.
Cut or slice the halves into thin strips and mix into the lentil salad. Season to taste with salt and any remaining lime juice.