Summary

Ingredients

• 250 g lentils, red
• 500 g tomato sauce, with pulp
• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 can kidney beans
• 1 cube vegetable stock
• salt
• Paprika powder, noble sweet
• Chilli powder
• Cayenne pepper
• 1 pinch (s) cinnamon
• 1 pinch (s) sugar
• Thyme, dried
• Parsley, chopped
• peanuts, shelled
• possibly water if required
• possibly Sambal Oelek if required

Print Recipe Pin Recipe

Instructions

1. Peel the onion and garlic cloves and chop them together with the pitted chilli pepper. Sauté in a little olive oil (should not brown). Add the lentils, crumble the vegetable stock cubes and cayenne pepper over them and pour over the tomato sauce. The whole thing has to simmer for about 20 minutes, until the lentils are nice and soft and a little mushy. Stir frequently and add water if necessary. Season with salt, paprika powder, chilli powder, sugar and cinnamon - depending on how spicy it should be (you could also add a little sambal oelek). Add kidney beans and peeled peanuts and simmer for a few more minutes until the sauce has a good consistency. Finally season with the herbs.
2. Goes very well with green spinach noodles.
3. Tip: sprinkle grated parmesan on top, but then it is no longer vegan.