Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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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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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