Chili sin Carne with mountain lentils

Ingredients for 4 servings:

• 200 g mountain lentils
• 600 ml water
• 2 tbsp oil for frying
• 2 large onions
• 2 tbsp tomato paste
• 3 garlic cloves
• 1 tsp paprika powder
• 2 tsp chili powder or chili peppers, dried
• 1 tsp cumin powder
• salt and pepper
• 6 tomatoes
• 1 liter tomato juice
• 2 bell peppers, red
• 1 can kidney beans (approx. 400 g)
• 1 can of corn (approx. 330 g)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Soak the mountain lentils in water overnight. If you skip this step, the lentils will require more cooking time later. Finely dice the onions and finely chop the garlic. Roughly chop the tomatoes and the bell peppers. Heat a little oil in a large pot over medium heat. Sauté the onions until they turn a light yellow. Add the tomato paste, garlic, and all the spices and continue to cook briefly until the liquid begins to stick to the bottom of the pot. Add the soaked mountain lentils, the soaking water, and the tomatoes to the pot. Simmer for 10 minutes. Then add the tomato juice and bell peppers and cook for another 20 minutes. Finally, add the corn and kidney beans and cook the chili for another two minutes. Taste and adjust the seasoning if desired. Note: This chili sin carne with mountain lentils is hearty, filling, and wonderfully reheated or frozen. Instead of minced meat, nutritious mountain lentils are used, and fresh tomatoes provide a particularly aromatic flavor. Per serving: approximately 400 kcal.