Cook the lentils in 400 ml boiling water for about 30 minutes. Clean, wash and roughly chop the peppers. Clean, wash and slice the zucchini. Peel garlic and onion and chop finely.
Clean the pepperoni, cut lengthwise, remove seeds, wash and cut into rings. Mix with the tomatoes. Season the tomato mix with cumin, Ras el-Hanout and salt.
Preheat the oven in between (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pour the lentils into a sieve and let them drip off. Mix vegetables, lentils and tomatoes. Pour into a tajine. Cook in a hot oven for about 40 minutes.
Wash parsley and shake dry, pluck off leaves and chop. Take the tajine out of the oven. Season with salt and pepper. Serve sprinkled with parsley. Yoghurt tastes good with it. Sprinkle with Ras el-Hanout if you like.