Red lentil stew

Name: Red lentil stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 medium onion; 2 TABLESPOONS Olive oil; 250 g red lentils; 2 cubes for 1/2 l clear soup with iodized table salt; 1 TEASPOON Cumin; 1 knife tip ground mace; 1/2 TEASPOON ground cardamom; 1/2 TEASPOON Lemon juice; 1 (approx. 300 g) Cabanossi; 2-3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 medium onion
2 TABLESPOONS Olive oil
250 g red lentils
2 cubes for 1/2 l clear soup with iodized table salt
1 TEASPOON Cumin
1 knife tip ground mace
1/2 TEASPOON ground cardamom
1/2 TEASPOON Lemon juice
1 (approx. 300 g) Cabanossi
2-3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Clean, wash and slice the soup greens. Peel and finely chop the onion. Heat olive oil in a pot and fry the onions until transparent. Add soup greens and lentils and fill up with the clear soup and bring to the boil.
2
Add spices and lemon juice and cook for about 15 minutes at low heat. Cut Kabanossi into slices and heat them up in the soup. Season to taste with vinegar, salt and pepper. Wash parsley, chop finely and sprinkle over the soup before serving.