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.