Crumbly Lentil Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g lentils, red
- 100 g red pepper (s)
- 40 g spinach - leaves from New Zealanders, or more normal
- 1 small onion (s)
- 1 clove garlic
- 10 g tomato paste
- 1 tablespoon olive oil, virgin
- 250 ml water
- some herb salt
- Chilli flakes
- 1 teaspoon olive oil, virgin
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely. Remove the pips from the seeds and partitions, also cut into cubes. Wash the spinach leaves and cut into smaller pieces. Heat the olive oil in a pan and sear the onion and garlic in it and deglaze with the water and then add the lentils and paprika, bring to the boil and cook for about 8-10 minutes with the lid closed. Season to taste with herbal salt and chilli flakes and add the teaspoon of olive oil as an additional flavor ingredient. If you prefer the whole thing a little more liquid, take 300 ml of water.
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