This spicy dish combines sweet peppers and tomatoes with fiery chili powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas.
Preparation: 10 min.
Cooking time: 1 hour 10 min.
1 1/2 tablespoon olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
3 cloves of garlic, peeled and finely chopped
1 green pepper, cleaned for seeds, chopped
1 red pepper, cleaned for seeds, chopped
115 g [4 oz] green lentils, rinsed and drained
1/2 tbsp chilli powder
1 ts ground caraway
1 bay leaf
1/8 ts cayenne pepper
1 can (400 g/14 oz) canned tomatoes, chopped
4 1/2 dl [0,9 pt] vegetable broth
175 g [6 oz] long grain rice
225 g [8 oz] boiled, red beans or kidney beans
225 g [8 oz] boiled chickpeas
coriander or parsley pies for decoration
 Heat the oil in a cast iron pot or heavy pan and saute onion, carrot, garlic and green and red pepper over medium heat for 10 minutes until the vegetables have softened.
 Add lentils, chilli powder, caraway, bay leaf, cayenne pepper, tomatoes and broth. Put the lid on and simmer for 50 minutes.
 Cook the rice in the meantime.
 Stir the red beans and chickpeas into the mixture in the pot, put on the lid again and cook 10 minutes until the lentils are tender but not too soft. Pick up and discard the bay leaf.
 Distribute the rice into serving bowls and spoon a serving of chili on top. Decorate with coriander or parsley.
Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this chilli.