John Myers
Ingredients for 6 servings:
- 1 gr. can/n beans, white
- 1 gr. can/n chickpeas
- 1 can of beans (Hot Chili Beans)
- 250 g lentils, red
- 1 stalk(s) leek
- 4 carrots
- 3 stalk(s) Celery
- 2 m.-sized onion(s)
- 5 tomatoes
- 2 tbsp tomato paste
- 5 garlic cloves
- e.g. sausage (paprika salami)
- 200 g bacon, diced
- 3 tbsp vegetable broth
- 2 tsp, heaped cumin
- 1 tbsp soup seasoning
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Cut the vegetables and salami into small cubes/rings. Dice the onions and garlic. Briefly brown the bacon, then add the salami and continue to simmer until the bottom of the pot turns brown. Add the tomato paste, onions, and garlic and simmer briefly until the tomato paste is well distributed. Add the remaining vegetables and simmer for a few minutes, stirring occasionally. Now add the beans and chickpeas with the liquid, bring to a boil briefly, and stir well. Add at least 3 liters of water, heat through, and then add the lentils. Add the stock, cumin, and soup seasoning to the stew and simmer for a good 30 minutes. Season to taste. Note: The soup seasoning gives the whole thing a kick; don’t leave it out!
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