Side Dishes ›

Lentils – Vegetables – Curry

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 8 hrs 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g lentils
  • 2 onions)
  • 2 cloves garlic
  • 2 bell peppers, red and green
  • 100 g sour cream
  • 1 tablespoon vegetable oil
  • 2 teaspoons vegetable stock (instant)
  • 2 teaspoons curry powder
  • pepper
  • Iodized salt
Lentils – Vegetables – Curry
Lentils – Vegetables – Curry
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Instructions

  1. Soak the lentils in half a liter of water overnight. Dissolve the vegetable stock in 300 ml of water. Cut the onions and garlic into fine cubes and sauté in the oil. Scatter curry powder over it and deglaze with the vegetable stock. Add the drained lentils and simmer for 20 minutes.
  2. Wash and core the peppers and add finely diced to the stew. Let simmer for another 10 minutes. Season with salt and pepper and fold in the sour cream.
  3. Potatoes, whole grain rice or flat bread go well with it.
Editorial Staff

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.

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