If you are craving a wholesome and flavorful meal, this Egg and Lentil Stew is the perfect choice. Packed with protein from the eggs and lentils, this hearty stew is enhanced by a medley of aromatic spices and vegetables. It’s a nutritious and satisfying dish that is simple to make, making it ideal for any meal of the day. Whether you are looking for a warming lunch or a cozy dinner, this stew will keep you nourished and satisfied.
Tips to make the Egg and Lentil Stew recipe:
1. Soak Lentils: For faster cooking and better digestion, soak the lentils for a few hours or overnight. This will cut down on cooking time and make the lentils tender and creamy.
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2. Use Fresh Spices: To maximize flavor, use fresh spices and herbs. Consider grinding whole spices like cumin and coriander for a more aromatic and vibrant taste.
3. Add Vegetables: Enhance the stew’s nutrition by adding a variety of vegetables like carrots, bell peppers, and spinach. These not only boost the nutritional content but also add different textures to the dish.
4. Poach the Eggs: Crack the eggs directly into the simmering stew toward the end of cooking. Let them poach gently until the whites are set but the yolks are still runny, creating a rich and velvety texture when stirred into the lentils.
5. Adjust Consistency: Depending on your preference, you can adjust the consistency of the stew by adding more broth or water to make it soupier or letting it simmer longer for a thicker, heartier stew.
How to Make Egg and Lentil Stew Recipe?
Egg and Lentil Stew Recipe
Equipment
- 1 Large pot For cooking the stew
- 1 Frying pan For poaching the eggs
Ingredients
- 1 cup Green lentils Rinsed and drained
- 4 cups Chicken broth Or vegetable broth for a vegetarian version
- 1 Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Paprika
- 1 cup Diced tomatoes Canned or fresh
- to taste Salt
- to taste Black pepper
- 4 Eggs For poaching
- 2 tbsp Olive oil
- for garnish Fresh parsley Chopped
Instructions
- Heat olive oil in a large pot on medium heat. Add chopped onions and minced garlic, sauté until onions are translucent.
- Add cumin powder, coriander powder, and paprika. Stir for another minute to release the flavors of the spices.
- Add diced tomatoes and cook for another 2-3 minutes.
- Pour in the chicken broth and add the lentils. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, until lentils are tender.
- Season with salt and black pepper to taste.
- While the stew simmers, heat a frying pan with water and bring it to a gentle simmer.
- Carefully crack the eggs into the water and cook for about 3-4 minutes, until the whites are set and the yolks are still runny.
- Remove the poached eggs with a slotted spoon and set aside.
- Ladle the lentil stew into bowls and top each with a poached egg.
- Garnish with chopped fresh parsley and serve hot.
