Lentils – Chilli
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g onion (s)
- 4 tablespoon oil
- 250 g lentils, dried
- 500 g minced meat, mixed
- 70 g tomato paste
- liter ⅛ red wine
- salt
- Pepper from the grinder
- 3 tablespoon chili sauce
- Chili powder
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onions. Steam 150 g onion cubes in 1 tablespoon oil until translucent. Add the lentils and ½ liter of water and cook covered for 45 minutes over a mild heat. Sauté the remaining onion cubes in the remaining oil in a pan until translucent, add the mince and fry vigorously. Add tomato paste and red wine to the pre-cooked lentils, cover and cook for another 25 minutes. Stir occasionally and add red wine or water if necessary. Finally, season the chilli vigorously with salt, pepper, chilli sauce and chilli powder.
- Bread with butter and a light red wine go well with this.
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