Beluga lentils have a mild, earthy flavor and a slightly nutty note. Their quick cooking time makes them a convenient option for healthy meals. Beluga lentils with wedges offer a tasty and flavorful way to enrich meals.
Beluga lentils with wedges
Beluga lentils are small, round, shiny black legumes. They belong to the lentil family and are one of the best known and popular varieties of lentils.
Beluga lentils are characterized by their deep black color, which remains even after cooking. These lentils have an earthy flavor and a firm, slightly nutty texture.
Beluga lentils with wedges
Beluga lentils with wedges and served with vegetables in a tomato sauce. A hearty and spicy meal.
Ingredients
- 150 g beluga lentils
- water for boiling
- 2 stalks of celery
- 2 red bell peppers
- 1 can chunky tomatoes
- 2 onions
- 100 g corn
- 150 ml water
- salt and pepper
- 1 pinch of chili powder
- 1 tsp paprika powder
- 1-2 tbsp fresh parsley
- 2 tsp flour for binding
Wedges
- 400-500 g potatoes with skin
- 2 tsp paprika powder
- 1 tsp curry powder
- 0,5 tsp onion powder
- 1-2 tsp oregano dried
- 1 pinch of cumin
Instructions
- Boil beluga lentils with 3 times the amount of water for 30 minutes.
- Wash and cut the remaining ingredients.
- Simmer in a pot with the chunky tomatoes and spices for about 10 – 15 minutes.
- Combine lentils and vegetables and season to taste.
- Finally, fold in the parsley.
Wedges
- Wash the potatoes and cut them with the skin into pieces of 8.
- Add spices and mix.
- Place on a baking sheet with baking paper and bake in a preheated oven with hot air at 180 degrees celsius top/bottom heat for 30 minutes.
Tip
Enjoy the beluga lentils with other seasonings or yeast flakes.
Interesting to know
Young and waxy potatoes can be eaten with skin.
