Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g lentils, red
- 250 g onion (s)
- 30 g iner root
- 1 small chilli pepper (s)
- salt
- pepper
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon turmeric
- 1 liter vegetable broth
- 500 g tomato (s)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash and drain the lentils.
- Peel the onions and ginger, chop both finely and stew in the hot oil for about 2 minutes, if necessary add diced chilli peppers, but be careful, the ginger already gives a certain spiciness. Roast the spices briefly, then add the lentils and pour the broth on top. Cover and simmer for approx. 10 minutes.
- In the meantime, cut the tomatoes crosswise, pour boiling water over them, peel, quarter, core and dice. Add to the soup, bring to the boil and season again to taste.
- Pour the chopped parsley over it.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below