Summary

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

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Instructions

1. Cook the lentils with bay leaf and chili peppers in ½ liter of stock for about 30 minutes.
2. 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.
3. Sprinkle the chives on top before serving.