Summary

Ingredients

• 250 g lentils, brown
• 1 tablespoon paprika, hot or hot
• Spice mix (Spanish smoked paprika and paprika powder, hot pink)
• 1 onion (s), chopped
• water
• salt and pepper
• 1 tablespoon oil (preferably sunflower oil)
• some vegetable stock, instant

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Instructions

1. Pre-cook the lentils according to the instructions on the packet, do not let them get completely soft, they should still have a bit of bite.
2. Heat the oil and sweat the chopped onion until translucent. Dust with paprika powder and fry briefly. Deglaze with a little (!) Water until a very creamy sauce is formed and season with salt, stock powder and very little pepper. In my experience, pepper is only used in tiny amounts in Bolivian cuisine.
3. Now add the lentils and continue to simmer until they are completely cooked. If necessary, season with paprika and salt.
4. The lentils are served as an accompaniment to rice and roast meat, but also as a main course, then as a slightly larger portion with rice and boiled potatoes.