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Mexican chili lentils

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Ingredients for 4 servings:

  • 250 g lentils
  • 1 bay leaf
  • 2 chili peppers
  • ¾ liter broth
  • 120 g onion(s), chopped
  • 400 g bell pepper(s), colored, cut into bite-sized pieces
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp paprika powder
  • 1 clove(s) garlic
  • 1 small can of tomatoes (425 g)
  • Salt
  • Tabasco to taste
  • 1 tbsp lemon juice
  • 1 bunch of chives, cut into rolls

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cook the lentils with bay leaf and chili peppers in 1/2 liter of broth for about 30 minutes. Sauté the onion and bell pepper in a pan. Stir in the tomato paste, oregano, paprika, and crushed garlic. Top with the remaining 1/4 liter of broth and simmer for 5 minutes. Stir in the canned tomatoes and lentils. Season with salt, Tabasco, and lemon juice. Simmer for about 2 more minutes. Sprinkle the chives over the top before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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