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Belugalinsen

Beluga lentils with peppers

Beluga lentils give the stew a black color and a delicate aroma. Red peppers make the stew stand out in color and appetite. Fresh taste is provided by chives, which are spread over the stew at the end.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 2 person
Course: main course
Ingredients Method

Ingredients
  

  • 200 g beluga lentils
  • 600 g potatoes
  • 2 red peppers
  • 2-3 spring onions
  • 1 small can of tomato paste, about 3 tsp.
  • 2 bay leaves
  • 1 pinch of nutmeg
  • 1 tsp curry powder
  • 1 pinch of turmeric
  • some coriander herb optional
  • 1 bunch of parsley
  • salt and pepper to taste
  • 400 ml water as needed

Method
 

  1. Wash beluga lentils and place in a large pot.
  2. Peel the potatoes and cut into cubes.
  3. Wash and chop the peppers and spring onions as well.
  4. Add everything together to the lentils in the pot.
  5. Add tomato paste and fill with water.
  6. Simmer the whole thing for about 25 - 30 minutes until the lentils are soft.
  7. At the end, season with the spices and add the chopped chives on top.