Egg and Lentil Stew Recipe
Follow this recipe to prepare a delicious Egg and Lentil Stew, a hearty and nutritious dish perfect for a comforting meal.
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.
Notes
For a vegan version, omit the eggs and use vegetable broth instead of chicken broth.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 30gProtein: 18gFat: 12gSaturated Fat: 2gCholesterol: 190mgSodium: 900mgPotassium: 750mgFiber: 12gSugar: 5gVitamin A: 50000IUVitamin C: 12.4mgCalcium: 800mgIron: 1.1mg
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