Raphi's vegetarian chili

Ingredients for 4 servings:

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

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 50 minutes

super delicious lentil recipe

Prepare the ingredients. Chop the onions, cut the bell peppers (I use red and yellow) into small pieces, peel the garlic, and wash the kidney beans. Sauté the onions in a little oil in a regular pan. Add the bell peppers and sauté. Press in the garlic and sauté briefly, deglaze with the chopped tomatoes, and add about 1/2 a can of water. Add the lentils, kidney beans, and a little tomato paste. If you like, you can also add corn and other vegetables. Season with cayenne pepper (use it carefully, it will add flavor!), paprika, and pepper, but don’t add salt yet. Cover and simmer on low to medium heat for about 45 minutes. Stir frequently (every 10 minutes) and add water as needed. The mixture should have a thick consistency, but of course, it shouldn’t burn. The lentils absorb a lot of water. So, like with a risotto, keep adding water. When the lentils are cooked after about 45 minutes, season again with all the spices to taste and add a little barbecue sauce and Worcestershire sauce. You can also add salt at this point. If you want it to be more tomatoey, feel free to add more tomato paste. Then serve. We like to serve it with flatbread or Indian naan bread (Indian spiced flatbread) as a side dish. This recipe is enough for four “normal” eaters. For larger eaters, I would double the amount. Leftovers or pre-cooked portions are also great for freezing, or eating them the next day.