Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 350 g lentils, red, round
- 0.5 teaspoon ½ black cumin, ground
- 10 peppercorns, ground
- 2 teaspoons, leveled baking powder
- 2 teaspoons, leveled salt
- 1 teaspoon sugar
- 500 ml carbonated mineral water, possibly up to 550
- 100 g paprika, cut into strips, frozen
- 50 g onion (s), finely chopped
- 1 clove garlic, finely chopped
- Fat, for 1 muffin tin
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients. Mix the paprika strips, onion and garlic clove in the same way, combine both well and now slowly add 500 - 550 ml of water, stir for about 3 minutes on medium level.
- Spread in the grease-coated muffin hollows.
- Bake in the cold oven and at approx. 130-140 ° C convection for approx. 45-55 minutes, needle test, but you can also see it.
- Place a board over it, turn over together with the baking sheet, remove the baking sheet, let cool down.
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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