Chili Con Lentils

Brown the minced meat in a third of the oil. Season with salt, bell pepper and paprika powder. Take everything out.

Sauté onions, garlic and chili in remaining oil. Repeatedly add the minced meat and briefly sweat in the paprika. Pour in the clear soup.

Simmer gently, uncovered, over medium heat for forty minutes.

Add lentils after twenty minutes and cook.

Clean carrots and zucchini, dice. Make carrots in boiling hot salted water five min. Add zucchini after three min. Drain, cool, drain.

Add tomatoes to chili form, continue to simmer ten min. Fold in vegetables, season with salt, Tabasco and paprika powder.

Coarsely chop parsley leaves. Stir in loosely before serving.

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Our tip: Zucchini are tender in taste and therefore also well suited for children.

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