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Beluga lentil stew

A rich, spicy stew of beluga lentils with brunoise-cut bell pepper, carrot, and saffron.

Ingredients

1units.itemsslice of roasted pepper (rinsed)
250gBeluga lentils
100gChopped shallot
800mlVegetable stock
2units.itemssaffron threads
bay leaf
150gcarrot brunoise
150gwaxy potatoes in brunoise
splash of red wine
1units.itemsGarlic clove

Preparation

  1. Dice the bell pepper and sauté with the garlic and shallot in oil.
  2. Add carrot and potato and sauté as well.
  3. Add the lentils and mix well.
  4. Finally, add the stock, red wine, bay leaf, and saffron.
  5. Let simmer on low heat for about 20 minutes until done.