John Myers
Ingredients for 2 servings:
- 1 onion(s), finely chopped
- 1 carrot(s), cut into small cubes
- 2 cloves garlic, finely diced
- 1 tbsp oil
- 150 g lentils, brown (dried)
- 2 bell peppers, red and green, diced (approx. 1.5 x 1.5 cm)
- 1 can kidney beans (approx. 400g), drained and rinsed
- 1 tsp chili powder
- ½ tsp cumin, ground
- ¼ tsp oregano, dried
- ½ tsp brown sugar
- 300 ml vegetable broth (approx.), seasoned, preferably organic
- 1 can of tomatoes, chopped, with juice (400 ml)
- ¾ tsp salt
- ¼ tsp black pepper
- 3 dashes Tabasco, n. B.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 5 minutes; Total time approx. 3 hours 25 minutes
a recipe for a 2.4 l crock pot / slow cooker
First, lightly pre-cook the onion and carrot pieces in a separate pan over medium heat. This takes about 5 minutes. Reduce the heat, briefly stir in the garlic, and let it sauté slightly. Then add this mixture to the ceramic insert. Rinse the lentils briefly with hot water in a sieve. Add these to the CP as well. The next layers consist of the diced bell peppers and the beans. Season the dish with chili powder, cumin, oregano, and brown sugar. Pour the warm vegetable broth over everything and cover evenly with the tomatoes. The simmering time is about 3 hours on HIGH. Stir and season to taste. Serve with bread rolls or baguette of your choice. Note: I created this recipe as a classic “layered recipe.” It is especially important to follow the specified order of the ingredients and, above all, not to stir (!) until the end.
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