Vegan stew with red lentils, kidney beans and potatoes

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 large garlic cloves, more or less to taste
• some oil
• 250 g lentils, red
• 2 m.-sized potatoes
• 1 can kidney beans
• 1 can of corn
• 2 packs of tomatoes, pureed, 500 g each
• 1 small chili pepper(s)
• salt and pepper
• cumin
• Paprika powder
• chili powder
• Sugar
• e.g. water or vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and cut into medium-sized cubes. Peel and roughly chop the onions and garlic. Heat the oil in a pan and sauté the onions and garlic. Once the onions are translucent, briefly add a little paprika, cumin, and curry powder to allow the flavors to develop. Add the passata, red lentils, chili pepper, and diced potatoes and cook until cooked through. Stir regularly to prevent burning. If the mixture becomes too thick, add water or vegetable stock. Once the lentils are cooked, add the kidney beans and sweetcorn, sauté until hot, and season to taste. Remove the chili pepper a little earlier if it becomes too spicy.