Rebhuhn mit Linsen (Partridge with Lentils) - Burundian Style

Ingredients

In this adaptation, the German Rebhuhn mit Linsen is transformed into a Burundian delight by incorporating traditional Burundian spices and flavors. The original dish typically uses German spices and cooking techniques, while this version embraces the aromatic spices and ingredients commonly found in Burundian cuisine. The lentils are also prepared with Burundian-inspired seasonings, adding a unique twist to the dish. We alse have the original recipe for Rebhuhn mit Linsen, so you can check it out.

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) lentils, rinsed 1 cup (200g) lentils, rinsed
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the partridge quarters with paprika, cumin, coriander, salt, and pepper. Allow the partridge to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated partridge and sear until golden brown on all sides. Remove the partridge from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced tomatoes to the skillet and cook until they start to soften.
5. 5.
   Stir in the lentils and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
6. 6.
   Return the partridge to the skillet and simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve the partridge with lentils hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Partridge — Ensure the partridge is properly cleaned and quartered before marinating.

Tips & Tricks

• If partridge is not available, you can substitute it with chicken or quail for a similar flavor profile.
• For a spicier kick, add a pinch of cayenne pepper to the lentils.
• Serve the dish with a side of steamed vegetables or a fresh salad to add freshness to the meal.
• Feel free to adjust the spices according to your taste preferences.
• Make sure to marinate the partridge for at least 30 minutes to allow the flavors to penetrate the meat.

Serving advice

Serve the Rebhuhn mit Linsen (Partridge with Lentils) Burundian Style hot, accompanied by a side of steamed vegetables or a fresh salad. Garnish with fresh herbs, such as cilantro or parsley, for an added burst of flavor.

Presentation advice

Arrange the partridge quarters on a bed of lentils, allowing the vibrant colors of the dish to shine through. Drizzle a bit of the cooking juices over the partridge for an appetizing presentation.