Summary

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

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Instructions

1. 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.
2. The lentils are enough with fried chicken, grilled or fried fish!