Oriental Lentil Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s), finely diced
- Oil, e.g. rapeseed oil
- 100 g soup reens (carrot, celery, leek), cleaned and finely chopped
- 1 m-sized potato (s), peeled, pre-cooked, diced
- 80 g lentils, pui, red, fine
- 0.25 liter ¼ broth
- some ginger, grated
- 2 teaspoons spice mix, (Raz el Hanout)
- a bit salt
- some pepper
- some chilli
- Shot balsamic vinegar, dark
- Sugar, or other sweetness
- some Worcestershire sauce or Maggi
Print Recipe
Pin Recipe Instructions
- Sauté the onion in the oil, add the soup greens and the lentils and stew (approx. 5 minutes). Pour in the broth and simmer everything until soft (approx. 15 minutes). Add all the spices, stir and season to taste.
- The lentils are enough with fried chicken, grilled or fried fish!
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