Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg Brussels sprouts
- Salt water
- salt and pepper
- 100 g lentils, red
- 100 g apricot (s), dried
- 1 onion (s)
- 2 tablespoons oil
- 2 tablespoon curry powder
- 400 ml vegetable stock
- 1 stick cinnamon
- 2 tablespoon mango chutney
- 100 g yourt (whole milk yourt)
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, cut each stalk crosswise. Cook in salted water for approx. 5 minutes until al dente. Rinse briefly with cold water.
- Rinse the lentils cold in a colander. Cut the apricots into pieces. Peel and dice the onion, sweat in hot oil in a large pan until translucent. Add the curry powder, fry briefly, then pour in the broth.
- Add Brussels sprouts, lentils and cinnamon stick, cook the vegetables for 15-20 minutes. Add apricots, chutney and yoghurt and cook for 1 minute. Season to taste with salt and pepper. Remove the cinnamon stick to serve.
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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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