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