Beluga Lentils with Port Wine
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, (belua)
- 2 bay leaves
- 2 shallot (s)
- 1 tablespoon butter
- 1 red pepper (s), skinless
- 2 tablespoon port wine
- salt and pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoon parsley, smooth, finely chopped
Print Recipe
Pin Recipe Instructions
- Soak the lentils in water for 1/2 day. Drain the water and then cover the lentils with fresh water in a saucepan.
- Bring to the boil with a little salt, pepper and bay leaves and cook on a low temperature for about 20 minutes.
- Finely dice the shallots, peel the bell peppers with a peeler, remove the seeds and also cut into the finest cubes.
- Sauté the shallots and paprika cubes (lentils) in hot butter. Salt and pepper, add the port wine and let it boil down. Then mix in the cooked lentils, stir in the balsamic vinegar and just before serving, add the chopped parsley.
- Roasted or smoked duck breast tastes very good with this.
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