Summary

Ingredients

• 250 g lentils, red
• 1 can kidney beans
• 1 can corn
• 1 onion (s)
• 2 medium potato (s)
• Butter for sweating
• 1 packet tomato (s), happened
• chili
• 2 cloves garlic)
• ml 1,250 vegetable stock
• Paprika powder
• Curry powder
• salt and pepper

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Instructions

1. Chop the onion and garlic.
2. Heat a small amount of butter in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Peel the potatoes and cut them into small cubes.
4. Add the potatoes to the pan and stir.
5. Rinse the red lentils for 1 minute under cold water and add them to the pan.
6. Pour in the vegetable stock and bring to a simmer over medium heat.
7. Simmer for 20-25 minutes until the potatoes are tender and the lentils are soft.
8. Drain the kidney beans and corn.
9. Add the drained kidney beans and corn to the pan and stir well.
10. Heat the mixture over medium heat for 2-3 minutes until the beans and corn are warmed through.
11. Stir in roughly 2-3 tablespoons of tomato paste to taste for desired color and thickness.
12. Season with salt (the vegetable stock is usually well salted, so add sparingly), pepper, curry powder, paprika powder, and chili powder to taste.