Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 5 medium potato (s)
- 3 carrot (s)
- 1 can lentils with soup greens (vegetarian)
- 175 g smoked tofu
- 1 large onion (s)
- oil
- salt and pepper
- Chilli powder
- Paprika powder
- Herbs at will
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut into small cubes. Then cook in lightly salted water for 15-20 minutes.
- Peel and chop the onion, set aside. Mash the tofu with a fork and mix with the oil and the mentioned spices, set aside.
- Now fry the onions in oil until they turn slightly brown, then add the tofu mixture and fry for about 10 minutes.
- Pour the entire contents of the can into a large saucepan, then mix in the fried tofu and the cooked diced vegetables. Bring to the boil over low heat, season to taste and leave to steep for a more intense taste.
- The stew tastes very good with a wholegrain ciabatta.
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