Why did the doors sing “Indian summer”? Ok… “indian” is easier to sing. And maybe the song wasn’t supposed to be about bell peppers, onions and tomatoes. Today, I made Hungarian Summer for my bento. Anikó wrote last year how to make Lecsó (or “Letscho” in German, but this spelling looks a bit gross, I think) – and I found out, that it’s also very good, when it’s chilled – a perfect meal for a bento! (Except liquids and your bento box aren’t good friends…)
When you get the groceries for this dish, look for the Hungarian Spitzpaprika (ahmmm… in English? I don’t know. Just follow the link to see) – as I didn’t find them, I used just normal bell peppers. This time in red, so the colors of my Lecsó are not that interesting, sorry. Normal bell peppers taste a little bit more bitter, but they do a good job, too.
And – as always – it’s easy.
For a big bowl for 1-2 persons, you need:
1 tblsp oil
500 g bell peppers
250-300 g tomato
Chop the onions. In a pot (you’re going to need the lid!) heat the oil, sauté the onions in the oil for some minutes. Meanwhile, chop the bell peppers (in strips, if you want to make it Hungarian), add them, continue sautéing for some minutes. Meanwhile, chop the tomatoes. Add them, season with salt and pepper, close the lid, bring to a boil, then lower the heat and let it simmer for 20-30 minutes.
Season with salt and pepper if necessary. Maybe also with a bit of sugar. Eat with white bread.
Anikó suggests to add a tblsp of tomato purée. Or a handful of rice for the carbohydrates.
Filed under: Recipes: Vegetables | 2 Comments
Tags: bell pepper, bento, Hungarian, Kochmuffelkochen, tomato, vegan