Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 2 bell pepper (s) (color your choice)
• 1 can kidney beans, red
• 1 can tomato (s), chopped (same size as kidney beans)
• 150 g lentils
• water
• some tomato paste
• some sauce (barbecue sauce)
• some cayenne pepper
• some paprika powder, noble sweet
• some salt and pepper
• some Worcester sauce
• possibly corn
• possibly vegetables your choice

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Instructions

1. Prepare the ingredients. Chop the onions, cut the peppers (I use red and yellow) into small pieces, peel the garlic, wash the kidney beans.
2. Sweat the onions in a little oil in a normal pan. Add the peppers and cook with them. Press in the garlic, sauté briefly, deglaze with the chopped tomatoes and add about 1/2 can of water.
3. Add the lentils, kidney beans and some tomato paste. If you like, you can of course also add corn and other vegetables. Season with cayenne pepper (dose carefully, it draws in!), Paprika powder and pepper, but do not season with salt.
4. Cover and simmer for about 45 minutes on a low to medium level. During this time, stir again and again (every 10 minutes) and add water as required. The whole thing should have a thick consistency, but of course not burn. The lenses soak up a lot of water. Therefore, as with a risotto: keep adding water.
5. When the lentils are done after approx. 45 minutes, season again with all the spices as required and add some barbecue and Worcester sauce. Salt can now also be used here. If you want it more “tomato”, you are welcome to add more tomato paste.
6. Then serve. We like to take flatbread or Indian naan bread (Indian spicy flatbread) as a side dish.
7. The recipe is enough for four normal eaters. For big eaters, I would take twice that amount. You can of course also freeze leftovers or pre-cooked portions or eat them ready the next day.