Ingredients
Preparation
Step 1 Cut the onions, carrots and peppers into small cubes.
Step 2 Heat rapeseed oil in a large pot, add onions and fry. Add the carrots and peppers to the pot one at a time. Roast lightly over medium heat, stirring regularly.
Step 3 Finely chop the garlic and chili pepper. If you like, put some of the chili pepper aside as decoration.
Step 4 Place the lentils in a sieve and wash them under running water for half a minute.
Step 5 Add the garlic, chili pepper and lentils to the pot and lightly roast for a few minutes, stirring regularly.
Step 6 Deglaze vegetables with sieved tomatoes and season with salt, pepper, cumin and paprika powder. Let simmer gently for 15 minutes.
Step 7 Add the cooked kidney beans and corn, stir vigorously and simmer for another 2 minutes.
Step 8 Before serving, season again with the spices and lime juice.
2 Red onions (160 g)
2 carrots (200 g)
1 pepper (150 g)
2 tbsp rapeseed oil (30 g)
2 Garlic cloves
1 Fresh green chili pepper
100 g Red lentils (dry weight)
700 g sieved tomatoes
Pinch of Salt & Pepper
Pinch of Cumin powder
Pinch of Sweet paprika powder
Pinch of Hot paprika powder
150 g Cooked kidney beans
140 g Corn
1 tsp Lime juice (5 ml)