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The peppers used were the little red long ones as opposed to the bigger round ones. I also added lots of ground black pepper (half a LEVEL teaspoonful) a little salt and then brought the whole thing to the boil. Then 4 level teaspoonfuls of 'green' lentils. Then simmered it for maybe an hour on the smaller ring on the number 1 setting of an electric cooker (very low heat if using a gas cooker/ maybe less than a 2). Then i left the soup to go cold and tasted it. I wasn't exactly keen on how the soup tasted so from a stock cube i broke maybe 1/8th off and added it (a half of a quarter), but it was probably just a bit less.
Then i added one orange coloured scotch bonnet chilli. The seeds were removed first and hands washed after. Scotch bonnet chillies are 'extremely' hot. Do not allow children unsupervised near scotch bonnet chillies and if you have pets and any seeds fall on floor, you 'must' clean the floor after to make sure that no seeds can get caught on their paws.
The photo above (left) is the mixture cooking before i added the scotch bonnet chilli. I could have added chicken too as i mentioned earlier, or broccoli cut into small pieces 'instead of chillies' would have been nice too. The photo on the right shows the size of the whole scotch bonnet chilli which is on the tablespoon.
There is a clearer photo of the actual soup on the next page.
I apologise that in this photo there was steam on the camera lens, but it was only the scotch bonnet chilli on the spoon. They are very hot chillies so do be careful!