Put the rice in 400 ml of boiling salted water and cover and let it soak over a low heat for 20-30 minutes.
Clean, wash and chop the peppers, wash, score, core and finely chop the chilli. Clean and wash the spring onions, cut into rings, peel and chop the garlic.
Wash the meat, pat dry, dice. Fry all over in the hot oil. Season with salt and pepper, remove.
Sauté the paprika, spring onions, chilli and garlic in the frying fat for 2-3 minutes, turning. Add the meat, deglaze with 3/8 l water and tomatoes, chop the tomatoes a little. Bring to the boil, stir in the stock and stew covered for approx. 10 minutes. In the meantime, rinse the lentils, cover and cook in 1/4 l boiling salted water for 8-10 minutes. If necessary, drain and add to the chilli.
Season well (!!!) and serve with the rice. 1/2 teaspoon sambal oelek can be used instead of the chilli pepper.