Vegetarian chili lentil pan

Ingredients for 3 servings:

• 250 ml mountain lentils
• 600 ml water
• 1 tsp vegetable broth, instant
• 1 tbsp rapeseed oil
• 1 tsp black pepper
• 2 tsp turmeric
• 2 m.-sized onion(s)
• 3 garlic cloves, squeezed
• 1 red bell pepper
• 1 small chili pepper(s)
• 150 ml red wine
• 150 g tomato paste
• 1 tbsp Pul Biber
• 2 tsp, leveled cayenne pepper
• 1 dashes Worcestershire sauce
• 1 can kidney beans, drained

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with mountain lentils and red beans

Cover and cook the mountain lentils in water for about 30 minutes. Dice the vegetables into small cubes. Heat the rapeseed oil in a pan and fry the onions and garlic with turmeric and black pepper until golden brown. Add the bell pepper and chili and continue frying. Deglaze with red wine. Add the tomato paste, pul biber, cayenne pepper, Worcestershire sauce, and red beans and simmer for about 5 minutes. Add the vegetable stock powder to the lentils, stir, and add the remaining cooking water to the mixture in the pan. Stir, simmer a little longer if necessary, or add a little water until the consistency is right. Serve with basmati rice, baked potatoes, or tortillas, and perhaps garnish with grated cheese, such as mature cheddar.