Potatoes in Spicy Cream Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g plate lentils
- 750 g potato (s), small (e.. triplets)
- 2 cloves garlic
- 1 piece (s) ginger root, about 25 g
- 2 tablespoons oil
- 2 small chilli pepper (s), red
- 0.5 teaspoon ½ cinnamon powder
- 0.25 teaspoon ¼ clove powder
- 1 teaspoon cumin
- 400 g whipped cream
- 1 bunch coriander greens
- Lime juice
- salt
Print Recipe
Pin Recipe Instructions
- Soak the lentils in cold water overnight.
- The next day, drain in a sieve and collect the soaking water. Peel and rinse the potatoes. Peel and finely chop garlic. Peel and finely dice the ginger.
- Heat oil in a pot. Sauté the garlic, ginger, the whole chili peppers, cinnamon, cloves and cumin in it. Pour in about 300 ml of the soaking water. Add the potatoes and cook over a low heat for about 10 minutes. Add the lentils and cream and cook for another 10-15 minutes until the lentils are cooked through. Cooking time also depends on the quality of the lentils. Season the cream lentils with salt.
- Chop about half of the coriander, stir into the lentils and season with lime juice. Arrange the potatoes and lentils and serve garnished with the remaining coriander.
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