Beluga Lentils with Tomato Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils (belua - small black lentils)
- 500 ml water
- 50 g butter
- Seasoned Salt
- 200 g tomato (s)
- 100 g shallot (s)
- 1 small apple, more tart
- 50 ml vinegar, (apple cider vinegar)
- 75 g apricot (s) (soft)
- 0.5 teaspoon ½ mustard seeds
- 0.5 teaspoon ½ sea salt
- 50 g cane suar
- some pepper
Print Recipe
Pin Recipe Instructions
- Chutney: Blanch, peel and halve the tomatoes. Cut shallots into cubes and apple (peeled) into eighths. Bring everything to the boil together with the apple cider vinegar and reduce to a thick mass with the soft apricots, mustard seeds, sea salt, raw cane sugar and pepper. Put the chutney in the cold.
- Lentils: bring to the boil in water and cook for approx. 20 minutes. Pour off excess water. Add butter and let it melt in the lentils. Season to taste with herb salt.
- Serve the lentils with the chutney and fresh bread.
- Tip: Instead of fresh tomatoes, you can also use a small can of pizza tomatoes.
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