Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g lentils, red
- 2 tablespoon olive oil
- 2 garlic clove (s), pressed
- 1 onion (s), finely chopped
- 1 carrot (s), finely diced
- 1 leek, thinly sliced
- 1 stalk celery, thinly sliced
- 2 tablespoon tomato paste
- 2 tablespoon white wine vinegar
- 750 ml vegetable stock
- thyme
- salt and pepper
- Cayenne pepper
- 2 tablespoon honey
- chives
Print Recipe
Pin Recipe Instructions
- Fry the onion and garlic in the oil. Add vegetables and fry briefly. Then pour in the broth, add the tomato paste and bring to the boil. Add the lentils and simmer covered for 30-40 minutes, stirring occasionally.
- Stir in vinegar and thyme. Season with salt, pepper, cayenne pepper and stir in honey. Simmer at low temperature for another 10 minutes, stirring occasionally.
- Serve the finished stew garnished with chives.
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