Mexican Chilli Lentils
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 1 bay leaf
- 2 chilli pepper (s)
- 0.75 liter ¾ broth
- 1 can tomato (s) (425 g)
- 120 g onion (s), chopped
- 400 g paprika (s), colored, cut into bite-sized pieces
- 2 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika powder
- 1 clove garlic
- salt
- 1 tablespoon lemon juice
- 1 bunch chives, cut into rolls
- Tabasco to taste
Print Recipe
Pin Recipe Instructions
- Cook the lentils with bay leaf and chili peppers in ½ liter of stock for about 30 minutes.
- Sauté the onion and paprika in a pan. Stir in tomato paste, oregano, paprika powder and pressed garlic. Fill up with ¼ liter of stock and simmer for 5 minutes. Mix in the canned tomatoes and lentils. Season to taste with salt, Tabasco and lemon juice. Let simmer for another 2 minutes.
- Sprinkle the chives on top before serving.
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