John Myers
Ingredients for 2 servings:
- 250 g lentils, brown
- 1 tbsp Paprika powder, hot or
- Spice mix (Spanish smoked paprika and paprika powder, rose hot)
- 1 onion(s), chopped
- n. B. water
- salt and pepper
- 1 tbsp oil (preferably sunflower oil)
- some vegetable broth, instant
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a side dish to rice and meat, but also as a main course
Precook the lentils according to the package instructions, but don’t let them get completely soft; they should still have some bite. Heat the oil and sauté the chopped onion until translucent. Sprinkle with paprika and continue frying briefly. Deglaze with a little (!) water until a very thick sauce forms, then season with salt, stock powder, and a very small amount of pepper. In my experience, pepper is only used in tiny amounts in Bolivian cuisine. Now add the lentils and continue simmering until they are completely cooked. Season with paprika and salt, if desired. The lentils are served as a side dish with rice and roasted meat, but also as a main course, then as a slightly larger portion with rice and boiled potatoes.
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