Summary

Ingredients

• 250 g lentils, red
• 2 onion (s), diced
• 1 red pepper (s), diced
• 200 ml sauce (salsa or chili sauce)
• 2 cans kidney beans
• 1 can corn
• 2 potato (s), diced
• 200 ml coffee, boiled, strong
• 1 tablespoon cocoa powder
• 4 cloves garlic
• 1 small Can / s tomato paste
• 250 ml water, hot
• some vegetable broth - extract
• 1 chilli pepper (s)
• 2 tablespoon cumin
• 1 teaspoon coriander
• 1 can tomato (s), chunky or mashed
• salt and pepper
• oregano
• cumin

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Instructions

1. Chop the onions and garlic and sauté them in olive oil in a large saucepan. Peel the potatoes, cut into small cubes and add. Rinse the red lentils briefly and also add them to the saucepan.
2. Deglaze with 0.5 l of hot water and simmer for 20-25 minutes. The potatoes must be well done and the lentils must be soft, then add the vegetable stock extract, salsa, tomato pieces, tomato paste and coffee.
3. Drain the kidney beans and corn, stir in and let it heat up well. Season with a little salt and pepper, oregano, cumin, chilli and coriander (depending on your taste) and stir in the cocoa.