Ingredients for 4 people:
50 g Beluga lentils
1 glass (400 ml) vegetable stock
1 leek
1 red chili pepper
2 tablespoons olive oil
400 g chunky tomatoes
1 pinch of curry
salt
pepper
some orange juice
500 g spiraloni (alternatively sprial noodles)
300 g salmon fillet
2 tablespoons butter
chopped parsley for sprinkling
Preparation:
1. Boil lentils in vegetable stock until soft, about 30 minutes.
2. Clean leek, wash thoroughly and cut into rings. Slit the pepper lengthwise, clean and remove the seeds. Rinse and finely chop the hot peppers. Heat olive oil. Sauté leek briefly. Add pepperoni and tomatoes. Let everything simmer for 1-2 minutes while stirring. Add lentils with vegetable stock. Season with curry, salt, pepper and orange juice.
3. Cook spiraloni in plenty of salted water according to package directions until al dente.
4. Cut salmon fillet into bite-sized pieces. Heat butter in a non-stick pan and fry salmon pieces in it for about 4 minutes all around. Season with salt and pepper.
5. Drain the spiraloni well and mix with the lentil sauce. Arrange together with the salmon pieces and serve sprinkled with parsley.
Preparation time approx. 50 minutes
Nutritional values per serving approx.:
Calories: 692
Joule: 2899
Protein: 34,6 g
Fat: 18 g
Carbohydrates: 95 g
(FoodCentrale by ddp images)
