Soak brown and green lentils overnight.
Peel onions, chop finely and sauté in oil with the finely chopped bacon.
Dust with paprika powder, add ketchup and pour beef broth.
After 5 minutes of cooking, add the well strained brown and green lentils, the red lentils, the finely chopped peppers and some thyme, cover and cook gently for about 5 – 10 minutes. Season with salt and pepper.
If necessary, thicken with a little cornstarch and sour cream. Serve the porridge sprinkled with finely chopped chives.
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