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 and sauté them in a little butter in a large saucepan. Peel the potatoes, cut into small cubes and add to them. Rinse the red lentils briefly and also add them to the pan. Deglaze with the vegetable stock and simmer for 20-25 minutes. The potatoes must be well done and the lentils must be nice and soft. Drain the kidney beans and corn, stir in and let it heat up well. Then stretch the soup with the tomato paste as you like - I prefer it a little thicker and therefore only take a good shot (for a nice color). Season with a little salt (be careful because the vegetable broth is usually well salted), pepper, curry, paprika and chili powder (depending on your taste).