Legume parade

What do you need? (4-6 persons)

  • 200 g red lentils
  • 200 g chickpeas
  • 200 g kidney beans
  • 1 can of corn
  • 1 large onion
  • 1 red peppers
  • 6 stalks celery
  • 500 g of low-fat ground beef
  • 1 canned chopped tomatoes
  • 1 can of tomato paste
  • Butter
  • 2 tsp turmeric
  • 1 tl ground coriander
  • 1 tl paprika
  • Salt and pepper

For the yoghurt sauce:

  • 6 sprigs of fresh coriander
  • Tray of yogurt
  • 3 garlic cloves
  • salt

What are you going to do?

  1. Rinse the chickpeas and kidney beans and soak the chickpeas and kidney beans (separately) in clean water one day in advance. They can also be soaked at night. The red lentils do not need to be soaked. View here the exact weekly times.
  2. Cook the chickpeas and kidney beans (separately) in clean water and cook until about 1 ½ hour. Do not add salt until 15 minutes before the end of the cooking time so that the bean skins remain soft. Boil the red lentils in 15 for several minutes.
  3. Slice the onion and cut the peppers into pieces. Remove the celery sticks from the stalks and cut into thin strips. Melt the butter in a frying pan and freeze the mince. Add some salt and pepper to taste.
  4. Add the onion, celery and paprika to the mince and wait until the vegetables are soft. Now add the turmeric, coriander and paprika to the mince and stir well.
  5. Pour the tomato cubes (including the moisture) and the tomato paste into the mince and stir well. Place a lid on the pan and let it simmer gently. Drain the kidney beans, red lentils and chickpeas and stir them together with the corn through the minced meat mixture.

Yogurt dip:

  1. Remove the skin from the garlic and cut (or press) this very fine. Cut the fresh coriander (including stalks) and stir in the yogurt with the garlic. Season the dip to taste with salt.
recipe image
Recipe Name
Legumes parade
Published On
Preparation Time
Cook Time
Total Time
Average Rating
31star1star1stargraygray based on 1 Review (s)