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Belugalinsen mit Wedges

Beluga lentils with wedges

Beluga lentils with wedges and served with vegetables in a tomato sauce. A hearty and spicy meal.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 1 person
Course: main course
Ingredients Method

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

Method
 

  1. Boil beluga lentils with 3 times the amount of water for 30 minutes.
  2. Wash and cut the remaining ingredients.
  3. Simmer in a pot with the chunky tomatoes and spices for about 10 - 15 minutes.
  4. Combine lentils and vegetables and season to taste.
  5. Finally, fold in the parsley.
Wedges
  1. Wash the potatoes and cut them with the skin into pieces of 8.
  2. Add spices and mix.
  3. 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.